- 1.5 cups diced cooked turkey
- ¼ cup finely diced red onion
- 1 small carrot julienned and cut into small pieces (or ½ a diced red bell pepper)
- 4-5 artichoke hearts (I used canned in water) diced low sodium salt and pepper to taste.
- 6 Radicchio leaves
Place all ingredients, except the radicchio leaves in a large bowl and combine.
Place a scoop if salad into each Radicchio cup and serve.
Store salad in an air tight container in the fridge.
Mix together, 4 Tbsp. chili powder, 1 tsp each garlic powder, onion powder, and oregano, 2 tsp each paprika and cumin, 4 tsp low sodium salt, and 1/8-1/4 tsp red pepper flakes. Add 1 cup olive oil and half cup rice vinegar.