Lentil salad with smoked turkey
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Lentil salad with smoked turkey
  Salad    Smoked    Turkey    Poultry    Vegetables    Lentils  
Last updated 6/12/2012 1:01:53 AM. Recipe ID 25267. Report a problem with this recipe.
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      Title: Lentil salad with smoked turkey
 Categories: Harned 1994, Herb/spice, Poultry, Salads, Vegetables
      Yield: 6 Servings
      1 c  Lentils; rinsed, picked over
      2 c  Chicken stock or broth or
    1/4 c  Fresh tarragon or
      1 ts Dried tarragon
     11 oz Smoked turkey breast
           -- in 1/2" cubes (2 cups)
    1/4 c  Red onion; minced
    1/2 c  Celery; minced
      2 tb Fresh parsley; minced
    1/4 c  Mayonnaise
    1/4 c  Plain yogurt
      2 ts Dijon mustard
      1 tb 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
  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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Recipe ID 25267 (Apr 03, 2005)

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