Lentil salad with smoked turkey

 
                      LENTIL SALAD WITH SMOKED TURKEY
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Harned 1994                      Poultry
                 Salads                           Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           Lentils; rinsed -- picked over
    2      cups          Chicken stock or broth or
                          -- water
      1/4  cup           Fresh tarragon or
    1      teaspoon      Dried tarragon
   11      ounces        Smoked turkey breast -- - in 1/2" cubes (2 c
      1/4  cup           Red onion -- minced
      1/2  cup           Celery -- minced
    2      tablespoons   Fresh parsley -- minced
      1/4  cup           Mayonnaise
      1/4  cup           Plain yogurt
    2      teaspoons     Dijon mustard
    1      tablespoon    Freshly squeezed lemon juice
    1                    Garlic clove; peeled -- minced
                         Salt & pepper -- to taste
 
 Put lentils and chicken stock in a medium saucepan over medium-high
 heat; bring to a boil.  Reduce the heat and cook at a slow boil until
 the lentils are softened but still firm to the bite, 15 to 20 minutes. 
 Drain the lentils, transfer to a large bowl, and cool to room
 temperature.
 
  Mince tarragon leaves and add them, with the turkey breast, red onion,
 celery and parsley to the cooked lentils.  Mix gently.
 
  Whisk the remaining ingredients together in a small bowl; add to the
 lentil mixture.  Mix gently but thoroughly.  If desired, chill before
 serving.
 
  Loomis writes: "This recipe is another treasure from Li Ochs of Eureka
 Farm in eastern Washington.  It's a big, hearty salad, full of fresh
 herbs. And with its yogurt-based dressing it manages to be light and
 sprightly, too." 
  From Li Ochs/Eureka Farm/WA in _Farm House Cookbook_ by Susan Herrmann
 Loomis.  New York: Workman Publishing Company, Inc., 1991.  Pp.
 285-286. ISBN 0-89480-772-2.  Electronic format by Cathy Harned.
 
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