December 22nd, 2010 
Chef 
Smoked Turkey, Ripe Olive and Lentil Salad
Ingredients:
3 Tbsp. olive oil
3 Tbsp. orange juice
2-1/2 Tbsp. sherry vinegar
1 shallots, thinly sliced into strips
2 tsp. chopped orange zest
1/4 tsp. salt
1/8 tsp. black pepper
3 cups cooked lentil beans
1-1/ 4 cups diced cooked beets
1/ 2 cup orange segments, halved
3/4 lb. diced smoked turkey
1 cup California Ripe Olives, halved
3 oz. watercress
Directions:
In a large Emile Henry 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 lentils, beets and orange segments with one bowl of the vinaigrette. Mix smoked turkey, California Ripe Olives and watercress in the remaining bowl. To serve, divide lentil mixture among Emile Henry serving plates. Top each with 1/ 2 cup of smoked turkey mixture. Makes 6 servings (about 2 cups per main dish serving.)
Dietary Exchanges:
2 Starch, 2 Meat, 1 Fat Nutritional Analysis Per Serving: Calories 298, Total Fat 12g, Calories from fat 35%, Saturated Fat 2g, Cholesterol 36mg, Sodium 843mg, Carbohydrate 30g, Protein 20g, Fiber 10g
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