Chicken Salad

• juice of 1 whole lemon
• 1/4 c. virgin olive oil
• 2 heaping tsp. Dijon mustard
• 2 Tbsp. white wine
• balsamic vinegar
• salt and pepper to taste
• tarragon to taste
• 2 lb. ground beef or turkey
• 16 oz. can chopped tomatoes
• 6 oz. tomato juice
• 7 c. water
• 1 c. diced celery
• 1/2 c. celery greens
• 2 tsp. garlic powder
• 2 Tbsp. light soy sauce
• 1/2 tsp. thyme
• 1/2 tsp. paprika
• 1/2 c. pearl barley
• 2 sliced carrots
• 2 diced potatoes

1. Brown meat in skillet and drain.
2. Put all ingredients, except carrots and potatoes, in Dutch oven.
3. Boil, then reduce heat and simmer, covered, for 45 minutes.

lemon, virgin olive oil, mustard, white wine, balsamic vinegar, salt, tarragon, ground beef, tomatoes, tomato juice, water, celery, celery greens, garlic powder, soy sauce, thyme, paprika, pearl barley, carrots, potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=978670 (may not work)