Smoked Turkey Potato And Green Bean Salad Recipe
Ingredients
| 1 pound small red potatoes | ||
| 1/2 cup canned low-sodium chicken broth, undiluted | ||
| Water | 1/2 Cup (16 tbs) | |
| Lemon juice | 2 Tablespoon | |
| White wine vinegar | 2 Tablespoon | |
| Dijon Mustard | 1 Tablespoon | |
| Olive oil | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Ground pepper | 1/4 Teaspoon | |
| Mushrooms | 3 Cup (16 tbs), sliced | |
| 1/2 pound green beans, sliced into 3/4-inch pieces | ||
| 3/4 pound smoked turkey, sliced into 1- x 1/4- x 1/4-inch strips | ||
| 1 cup sweet red pepper, sliced into 1- x 1/4- x 1/4-inch strips | ||
| 3/4cup diagonally sliced celery | ||
| 1/2 cup diced purple onion | ||
| Minced parsley | 1/4 Cup (16 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.
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.
Chef
