Picnic-wiches with Green Artichoke-Beet Relish

Products in this Recipe:
Beets
Onions
Prep time:
12 min.
Cook time:
NA
Total time:
12 min.
Yield:
6 Servings
Ingredients (Paragraphs)
1 (16 oz.) jar Sliced Pickled Beets
1 (6 oz.) jar marinated artichoke hearts
0.5 cup pitted ripe olives, sliced
3 tbsp. green onions, sliced
ground black pepper, to taste
6 romaine lettuce leaves
1 lb. deli turkey, thinly sliced
6 ciabatta or sandwich rolls, sliced horizontally in half
0.33 cup feta cheese, crumbled
0.25 cup pine nuts, toasted
Directions

Drain beets and artichoke hearts, reserving 1/4 cup liquid from each. Coarsely chop beets and artichoke hearts. Combine beets, artichokes, olives and green onions in medium bowl; set aside. Whisk together reserved beet and artichoke liquids in small bowl. Pour over beet mixture; toss gently to coat. Season with black pepper, if desired. Layer lettuce and turkey on bottom halves of rolls. Top with relish, feta cheese and pine nuts. Top with remaining halves of rolls. Wrap tightly; chill up to 4 hours until ready to serve. Serve with remaining relish.

More Healthy Meals

Beet & Corn Salad

Drain beets, reserving 2 tablespoons liquid.

Beet & Fennel Salad

Cut off stem and leaves of fennel; reserve leaves. Cut bulb in half lengthwise; remove and discard core.

Creamed Peas & Mushrooms

Mix sour cream and bouillon in small saucepan; let stand for 5 minutes to dissolve bouillon.

Lime & Cumin Chicken Tenders

For marinade, mix together 1/3 cup lime juice, oil, garlic, cumin, salt and pepper in large bowl.

Pickled Beet "Cobb" Salad Supreme

Divide lettuce evenly among four individual serving plates or bowls.

Sunshine Salsa

In a large bowl, mix together Peach Slices, Whole Kernel Corn, Organic Black Beans, lime juice, lime zest, jalapeño,