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Italian Mixed Greens, Turkey and Olive Salad

Contributed by: Robert Cerello

This is a light salad with several variations I designed several years ago, to use up leftover turkey, ham or albacore tuna creatively. Or try your own variation.


  • 6 Cups mixed greens: Romaine and butter lettuce torn small, arugula, endive, etc.
  • 1 Cup hearts of palm, drained, sliced into 1/2" rings
  • 1 Cup cherry tomatoes, quartered
  • 1/2 Cup (about 2/3( large bell pepper, sliced into pieces 1/3" by 2/3"
  • leftover turkey or solid albacore tuna or ham, cut into desired size pieces about 1/2" by 1"
  • 12 small green olives, pitted,cut up small


  • 1/4 Cup balsamic vinegar
  • 1/2 Cup good quality olive oil
  • 1 1/2 tsp. Dijon mustard
  • 1 Tblsp. fresh oregano or 1 tsp. dried
  • 1 or 2 cloves garlic, minced, to taste
  • 1/4 tsp. seasoned salt
  • 1/8 tsp. white pepper
  • 1/4 tsp. fresh ground black pepper
  • 8 medium fresh basil leaves torn small or 1/4 tsp. dried
  • 1 Tblsp. very dry white wine of choice
  • 1/3 tsp. brown sugar of choice


In a large salad bowl, or individual salad bowls or plates, combine the greens, hearts of palm, cherry tomatoes and 1/2 the oregano plus the olives.

In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, garlic, sasoned salt, basil, the rest of the oregano, white pepper, black pepper, and sugar.

Add the white wine last and stir to mix evenly, slowly and thoroughly.

Taste and adjust seasoning as desired one last time.

Serve either in individual bowls or from the main bowl once the dressing has been poured over the salad.

Serve this dish with Italian bread, with or without butter, and the same wine used in preparing the dish.

Of course "heat" ingredients, different tomatoes or other leftover medium fish, capicolla or the like may be substituted or added to this versatile autumn crow-pleaser.

Serving Size: Makes 6 Servings

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