Turkey Tabbouleh Salad

Main Ingredients:

• 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

Instructions

1. 1

   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.

2. 2

   To make dressing, in small bowl, stir together oil, lemon juice, salt and pepper.

3. 3

   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.

Notes:

1. 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.