Smoked Turkey, Ripe Olive and Lentil Salad
Recipe courtesy of California Ripe Olives.
3 cups cooked lentil beans
1 1/4 cups (6-ounce) diced cooked beets (1/2")
1/2 cup orange segments, halved
3/4 pound (1/2-inch) diced smoked turkey
1 cup ripe olives, halved
3 ounces watercress
3 tablespoons olive oil
3 tablespoons orange juice
2 1/2 tablespoons sherry vinegar
Shallots, thinly sliced into strips
2 teaspoons chopped orange zest
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
- In a large mixing bowl, whisk together olive oil, orange juice, sherry vinegar, shallots, orange zest, salt and pepper. Divide into two large mixing bowls and set aside.
- Toss lentil beans, beets and orange segments in one bowl of the vinaigrette.
- Mix smoked turkey, ripe olives and watercress in the other bowl.
- To serve, spoon approximately 5 ounces of lentil mixture onto a plate. Top with 3 ounces of smoked turkey mixture.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories: 298; Total Fat: 12g; Saturated Fat: 2g; Cholesterol: 36mg; Total Carbs: 30g; Fiber: 10g; Protein: 20g; Sodium: 843mg.
Recipe and photograph courtesy of California Ripe Olives.