Mediterranean Turkey Salad
- Ingredients
- 3/8 lb. (185 g) Brown Lentils
- 3/8 lb. (185 g) diced Carrots
- 3/8 lb. (185 g) Red Onions
- 1 ½ cloves, minced Garlic
- 1 small Bay Leaf
- ½ tsp. ( 2 mL) Thyme (dried)
- .5 lb. (.25 kg) cooked Turkey (white and dark meat)
- 2 tbsp (25 mL) Olive Oil
- 2 tbsp (25 mL) Turkey Stock
- 1 tbsp (15 mL) Lemon Juice
- 3.5 oz. (100 g) diced Celery strips
- 1 oz. (30 g) chopped Parsley
- Directions
- Combine lentils, vegetables and spices in a heavy saucepan. Cover with at least 1” (2.5 cm) water. Bring to a boil, reduce heat and simmer uncovered for 15-20 minutes until lentils are tender, but not mushy. Drain and remove bay leaf. Fold in turkey. Combine olive oil, turkey stock, lemon juice, celery and parsley. Pour dressing on salad and toss to mix.
