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.