Turkey Tabbouleh Salad
Create this great-tasting recipe with fun Mediterranean flair.
1 1/2 cups dried lentils, picked through
6 cups water
1/2 cup coarsely chopped onion
1/4 cup extra-virgin olive oil
1/4 cup lemon juice
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 (8-ounce) package Hormel® Natural Choice® Oven Roasted Deli Turkey, cut into 1/2-inch pieces
1 cup grape tomatoes, cut in half
1 cup gently packed chopped fresh parsley
1/2 cup chopped green onions
2 tablespoons chopped fresh mint
In Dutch oven or large saucepan, stir together lentils, water and coarsely chopped onion. Bring to a boil over high heat; skim off any foam. Reduce heat to medium. Cook 20 to 25 minutes or until lentils are tender; drain.
To make dressing, in small bowl, stir together oil, lemon juice, salt and pepper.
In large bowl, stir together turkey, tomatoes, parlsey, green onions, mint and lentils. Pour dressing over salad; mix gently. Cover; refrigerate at least 1 hour to blend flavors.
To cut even chunks of turkey, divide the turkey slices in half, keeping them stacked together. Cut into 1/2-inch strips, then cut the strips into 1/2-inch pieces.
© 2013 Hormel Foods Corporation