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Warm Turkey and White Bean Salad

Yield: 4 servings
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Ingredients

  • 1 tablespoon olive oil
  • 2 cloves garlic, crushed (used to flavor pan)
  • 1 cup sliced mushrooms
  • 1/2 pound cooked turkey breast, cubed
  • 1 cup sliced roasted red peppers from jar
  • 1/2 cup sliced green onions
  • 1 cup frozen cut green beans, thawed
  • 1 (15.5 ounce) can cannellini or navy beans, drained and rinsed
  • 2 tablespoons red wine vinegar
  • 2 tablespoons prepared pesto
  • 1 small head romaine lettuce, torn into small pieces

Directions

  1. In a skillet over medium-high heat, heat oil. Add crushed garlic and saute 1 minute. Remove the garlic from the skillet and discard.
  2. Add mushrooms and saute 2-3 minutes. Add turkey and saute 2 minutes. Add peppers, onions, and beans and cook 2 minutes. Add vinegar and pesto and heat thoroughly. Serve salad over lettuce. Garnish with walnuts if desired.

Nutritional Information (Per Serving)
Calories:256
Protein:21 g
Cholesterol:26 mg
Fat: 8 g
Carbohydrates: 28 g
Exchanges: 1-1/2 Starch, 1 Vegetable, 2 Lean Meat

Source: Express Lane Diabetic Cooking
Author: Robyn Webb

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