Servings: 
16
Ethnicity: 
Latin
Caribbean
Preparation Method: 
Saute
Product Type: 
Turkey Sausage - Other Varieties

Nutrition Facts

  • Total Calories 410
  • Calories from Fat 170
  • Total Fat 19 g
  • % Daily Total Fat 29
  • Saturated Fat 3 g
  • % Daily Saturated Fat 18
  • Cholesterol 80 g
  • % Daily Cholesterol 27
  • Sodium 380 mg
  • % Daily Sodium 16
  • Total Carbohydrates 29 g
  • % Daily Total Carbohydrates 10
  • Dietary Fiber 10 g
  • % Daily Dietary Fiber 40
  • Sugars 3 g
  • Protein 31 g
  • % Daily Protein 4
  • % Daily Vitamin C 10
  • % Daily Calcium 8
  • % Daily Iron 25

Turkey Chorizo Salad with Artichokes

Recipe courtsey of Chef/Cooking School Director Bev Shaffer of the Mustard Seed Market and Cafe in Akron, Ohio

extra virgin olive oil:
1/2 Cup
plum tomatoes, cored and quartered lengthwise:
2 Small
minced garlic:
1/2 Teaspoon
chopped thyme leaves:
1/4 Teaspoon
chipotle puree:
1/2 Teaspoon
balsamic vinegar:
2 Tablespoons
TURKEY CHORIZO SAUSAGES, sliced 1/4" thick:
4
cranberry beans, cooked and drained:
3 Cups
garbanzo beans, cooked and drained:
3 Cups
black beans, cooked and drained:
3 Cups
scallions, thinly sliced:
6
red onions, finely diced:
2 Small
garlic, pressed:
4 Cloves
jalapeno peppers, seeded and finely diced:
4 Small
marinated artichoke hearts, drained and quartered:
12 Ounces
Cooked Tomato Vinaigrette:
1/2 Cup
chopped cilantro leaves:
2 Tablespoons
sea salt:
To Taste
freshly ground black pepper:
To Taste
Cooked Tomato Vinaigrette

Heat oil in a skillet over medium high heat. Add tomatoes and cook, stirring, until softened. Add garlic, thyme, chipotle paste and vinegar. Cook stirring for 2 more minutes.

Let cool. Transfer to a food processor and process until smooth.

Use immediately or cover tightly and refrigerate up to one week. Whisk or shake well before serving.

Turkey Chorizo Salad

Brown turkey chorizo slices over medium heat. Drain on paper towels and set aside to cool.

In a large serving bowl, combine beans, scallions, onions, garlic, jalapenos, artichoke hearts and chorizos. Add 1/2 cup vinaigrette and toss well to coat evenly. Add cilantro and season with salt and pepper.

Serve immediately or cover and refrigerate for up to 4 hours.