Lentil salad with smoked turkey

Yield: 6 Servings

Ingredients:

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

Instructions:

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.