Mediterranean Leftover Turkey and White Bean Salad

• 1 medium garlic cloves
• 1/4 teaspoon salt or to taste
• 4 tablespoons olive oil, extra-virgin
• 6 1/2 tablespoons orange juice fresh, plus more to taste
• 4 tablespoons white wine vinegar red or white
• 1 tablespoon dijon mustard
• 15 ounces white beans 1 can, rinsed and drained
• 2 1/2 cups turkey cooked and shredded, from leftover, or chicken
• 2 cups zucchini diced
• 2 cups celery diced
• 13 cup feta cheese finely crumbled
• 13 cup sundried tomatoes chopped, oil-packed and well drained, or you can use dried mixed with a little oil
• 2 tablespoons black olives thinly sliced
• 1/2 cup basil firmly packed, freshly coarsely chopped, plus whole leaves for garnish
• 1 x salt and black pepper to taste
• 2 cups escarole torn, or romaine lettuce
• 2 cups radicchio torn

1. For the vinaigrette:
2. Peel the garlic and smash with the side of a knife or finely mince garlic.
3. Using a fork, mash the garlic with 1/4 teaspoon salt in a small bowl to form a coarse paste.
4. Whisk in 4 tablespoons oil, 6 tablespoons orange juice, vinegar and mustard until well blended.
5. Taste and whisk in up to 4 tablespoons more juice to mellow the flavor, season with salt, if needed.
6. Set aside at room temperature.
7. For the salad:
8. Mix together beans, chicken, zucchini, celery, cheese and sundried tomatoes, black olives in a large bowl until well blended.
9. Stir in chopped basil and 3/4 cup vinaigrette, toss until evenly coated.
10. Season with salt and pepper.
11. Toss the remaining vinaigrette with escarole (or/andromaine) and radicchio in a medium bowl.
12. Serve the salad on the greens, garnished with fresh basil leaves.

garlic, salt, olive oil, orange juice fresh, white wine vinegar, mustard, white beans, turkey, zucchini, celery, feta cheese, tomatoes, black olives, basil, salt, radicchio torn

Taken from recipeland.com/recipe/v/mediterranean-leftover-turkey-w-51417 (may not work)