Try this Lentil Salad with Smoked Turkey recipe, or contribute your own.
Suggest a better descriptionPut 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. Its 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.
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Serving Size: 1 Serving (84g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 172 | ||
Calories from Fat: 84 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.4g | 13 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 44.9mg | 14 % | |
Sodium 699.2mg | 24 % | |
Potassium 186.3mg | 5 % | |
Total Carbohydrate 5.6g | 2 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 5.4g | ||
Protein 15.9g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 172
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