Smoked Turkey, Ripe Olive and Lentil Salad
Found In: Salads, Side Dish
| 3 tablespoons | Olive oil |
| 3 tablespoons | Orange juice |
| 2 1/2 tablespoons | Sherry vinegar |
| 1 (1 1/2 ounce) | Shallots, thinly sliced into strips |
| 2 teaspoons | Chopped orange zest |
| 1/4 teaspoon | Kosher salt |
| 1/8 teaspoon | Ground black pepper |
| 3 cups | Cooked lentil beans |
| 1 1/4 cups (6 ounces) | Diced cooked beets (1/2-inch) |
| 1/2 cup | Orange segments, halved |
| 3/4 pound | Diced smoked turkey (1/2-inch) |
| 1 cup | California Ripe Olives, halved |
| 3 ounces | Watercress |
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 with one bowl of the vinaigrette. Mix smoked turkey, California Ripe Olives and watercress with the remaining bowl. To serve, spoon approximately 5 ounces of lentil mixture onto a plate. Top with 3 ounces of smoked turkey mixture.
Serves 6.
