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Greek Artichoke Beet Salad Sandwiches

Greek Artichoke Beet Salad with turkey on ciabatta, and/or on the side. Perfect for al Fresco dining this summer.


Greek Artichoke Beet Salad Sandwiches

  • 1 jar (16 ounces) Aunt Nellie’s Sliced Pickled Beets
  • 1 jar (about 6 ounces) marinated artichoke hearts
  • 1/2 cup pitted kalamata or ripe olives, sliced
  • 3 tablespoons sliced green onions
  • freshly ground black pepper, to taste (optional)
  • 6 romaine lettuce leaves
  • 1 pound thinly sliced deli turkey
  • 6 ciabatta or sandwich rolls, sliced horizontally
  • 1/3 cup crumbled feta cheese
  • 1/4 cup pine nuts, toasted
  1. Drain beets and artichoke hearts, reserving 1/4 cup liquid from each. Coarsely chop beets and artichoke hearts. In medium bowl, combine beets, artichokes, olives and green onions; set aside.
  2. In small bowl, whisk reserved beet and artichoke liquids. Pour over beet mixture; toss gently to coat. Season with black pepper, to taste, if desired.
  3. Layer lettuce and turkey on bottom halves of rolls. Top with relish, as desired; feta cheese; and pine nuts. Top with remaining halves of rolls. Wrap tightly; chill up to 4 hours. Serve with remaining relish.
Beet, Olive, Turkey
Greek
Source

Photo and recipe courtesy of READ Salads

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