A combination of a Greek and Chef Salad all in one, featuring artichokes and sprouts! Perfect for a summer picnic or backyard BBQ get-together.
![](https://www.oceanmist.com/wp-content/uploads/2024/05/MediterraneanSaladwithArtichokesandSprouts2.jpg)
![timer icon](https://www.oceanmist.com/wp-content/themes/jld/images/icon-timer.webp)
![chef hat icon](https://www.oceanmist.com/wp-content/themes/jld/images/icon-chefs-hat.webp)
Dietary Preferences
Gluten-FreeLow-Sugar
Ingredients
- 2 cooked Ocean Mist Farms artichokes, cut into bite size pieces (stems, bottoms and hearts only)
- 3 cups Ocean Mist Farms Brussels sprouts, cooked, cooled and thinly sliced
- 2 cups string beans, cooked and cooled
- ½ purple onion, thinly sliced
- 1 cup pitted Kalamata olives
- 2 ounces Monterey Jack, pepper jack or blue jack cheeses, cubed
- ¼ cup red wine vinegar
- 4 ounces deli style turkey breast, cut into julienne strips
- ¼ cup olive oil
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons Ocean Mist Farms Italian parsley, chopped
- 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.