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Smoked Turkey Potato And Green Bean Salad

Diet.Chef's picture
Ingredients
  Small red potatoes 1 Pound
  Canned low sodium chicken broth 1⁄2 Cup (8 tbs) (Undiluted)
  Water 1⁄2 Cup (8 tbs)
  Lemon juice 2 Tablespoon
  White wine vinegar 2 Tablespoon
  Dijon mustard 1 Tablespoon
  Olive oil 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Freshly ground pepper 1⁄4 Teaspoon
  Sliced fresh mushrooms 3 Cup (48 tbs)
  Green beans 1⁄2 Pound, sliced into 3/4-inch pieces
  Smoked turkey 3⁄4 Pound, sliced into 1- x 1/4- x 1/4-inch strips
  Sweet red pepper 1 Cup (16 tbs), sliced into 1- x 1/4- x 1/4-inch strips
  Diagonally sliced celery 3⁄4 Cup (12 tbs)
  Diced purple onion 1⁄2 Cup (8 tbs)
  Minced fresh parsley 1⁄4 Cup (4 tbs)
Directions

Cook potatoes in boiling water ro cover until almost render (about 12 minutes); drain, reserving water, and set aside.
Combine chicken broth and next 7 ingredients in a small bowl; stir well.
Place mushrooms in a large bowl; add chicken broth mixture, and toss to combine.
Bring reserved water to a boil; add green beans, and cook 3 minutes or until crisp-tender.
Drain and set aside.
Cur potatoes into quarters, and add to mushroom mixture.
Stir in beans, turkey, sweet red pepper, celery, and onion.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Tossed
Ingredient: 
Poultry

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