Skip to main content

Picnic-wiches with Green Artichoke-Beet Relish

Picnic-wiches with Green Artichoke-Beet Relish

Prep time:
12 min.
Cook time:
NA
Total time:
12 min.
Yield:
6 Servings
Ingredients
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

More Healthy Meals

Classic Reuben Sandwich

Toss Sauerkraut with dill seed and garlic powder; set aside. Spread slices of rye bread with creamy French dressing.

Corn & Blueberry Muffins

Preheat oven to 425oF. Grease 12-cup muffin tin or line with paper cups.

Corn & Broccoli Casserole

Preheat oven to 350oF. Mix corn, broccoli, 1/2 of the corn flake crumbs, egg, 2 tbsp.

Ham Potato Salad Casserole

Preheat oven to 350oF. Combine all ingredients into casserole dish and heat 30 - 35 minutes.

Harvard Beet Spice Cake

Preheat oven to 350oF.

Salmon & Beet Salad

To prepare dressing: Combine 2 tablespoons liquid from Whole Pickled Beets, balsamic vinegar, pomegranate juice, shal