Mediterranean Salad with Artichokes & Sprouts

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Prep Time: 5 Minutes
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Dietary Preferences:



  • 2 cooked Ocean Mist Farms artichokes, cut into bite size pieces (stems, bottoms and hearts only)
  • 3 cups cooked & cooled Brussels sprouts, thinly sliced
  • 2 cups cooked & cooled string beans
  • ½ purple onion, thinly sliced
  • 1 cup pitted kalamata olives
  • 2 oz. monterey jack, pepper jack or blue jack cheese, cubed
  • ¼ cup red wine vinegar
  • 4 oz. deli style turkey breast, cut into Julianne strips
  • ¼ cup olive oil
  • 2 tbsp. chopped fresh basil
  • 2 tbsp. chopped fresh thyme
  • 2 tbsp. chopped Italian parsley
  • 8 small Italian marinated peppers
  • Salt and pepper, to taste


  1. 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.
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