Antipasto Turkey Salad
Antipasto Turkey Salad is an moderately easy dinner. Made with 3 c. cooked turkey breast, 1 c. sliced celery, 6 oz. jar marinated artichoke hearts, 1/2 c. ripe olives, sliced and 8 oz. water chestnuts, sliced, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
If using mostaccioli, cook and cool. Drain and slice artichoke hearts.
Lightly mix all ingredients except dressing.
Sprinkle with freshly ground pepper.
Mix half (or to taste) of the artichoke marinade with Italian dressing and pour over salad. Chill 2 to 4 hours if possible.
Serve on a bed of torn lettuce. Serves 4 to 6.
π· Perfect Pairings
Complete your meal with these
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