Recipe - Lentil Salad With Smoked Turkey

1 cup Lentils; rinsed, picked over
2 cup Chicken stock or broth or
;water
One fourth cup Fresh tarragon or
1 teaspoon Dried tarragon
11 ounce Smoked turkey breast
in 1/2" cubes (2 cups)
One fourth cup Red onion; minced
One half cup Celery; minced
2 tablespoon Fresh parsley; minced
One fourth cup Mayonnaise
One fourth cup Plain yogurt
2 teaspoon 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 mediumhigh 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 yogurtbased 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. 285286.
ISBN 0894807722. Electronic format by Cathy Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini