Smoked Turkey, Ripe Olive and Lentil Salad

• 3 tablespoons Olive oil
• 3 tablespoons Orange juice
• 2 1/2 tablespoons Sherry vinegar
• 1 Shallots, thinly sliced into strips
• 2 teaspoons Chopped orange zest
• 1/4 teaspoon Salt
• 1/8 teaspoon black pepper
• 3 cups Cooked lentil beans
• 1 1/4 cups Cooked beets, Diced
• 1/2 cup Orange segments, halved
• 3/4 pound Diced smoked turkey (1/2-inch)
• 1 cup California Ripe Olives, halved
• 3 ounces Watercress

Preparation

1 In a large mixing bowl, whisk together olive oil, orange juice, sherry vinegar, shallots, orange zest, salt and pepper. 2 Divide into two large mixing bowls and set aside. 3 Toss lentil beans, beets and orange segments with one bowl of the vinaigrette. 4  Mix smoked turkey, California Ripe Olives and watercress with the remaining bowl. 5 To serve, spoon approximately 5 ounces of lentil mixture onto a plate. 6 Top with 3 ounces of smoked turkey mixture. Source: California Olive