Source: Adrienne Meier, Ocean Mist Farms

Ingredients

2 cooked Ocean Mist Artichokes, cut into bite size pieces (stems, bottoms and hearts only). (See "How to Prepare & Cook").
3 cups cooked cooled Brussels Sprouts (thinly sliced)
2 cups cooked cooled String Beans (yellow or green)
1/2 Purple Onion (thinly sliced)
1 cup pitted kalamata olives
2 ounces cubed; monterey jack, pepper jack or blue jack cheese
1/4 cup red wine vinegar
4 ounces deli style turkey breast (cut into Julianne strips)
4 tablespoons olive oil
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh Tyme
2 tablespoon chopped Italian Parsley
8 small italian marinated peppers
salt and pepper to taste

Directions

In a large bowl combine all the ingredients and toss lightly. Plate onto a chilled serving platter and serve.

Salad travels well and will stay fresh in an airtight container in an ice chest.