MMMMM----- Recipe via Meal-Master (tm) v8.05
  
       Title: Lentil Salad with Smoked Turkey
  Categories: Herb, Poultry, Salad, Vegetable
       Yield: 6 Servings
  
       1 c  Lentils; rinsed, picked over
       2 c  Chicken stock or broth or
            ;water
     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
   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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