| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pasta, Salads |
6 |
servings |
INGREDIENTS
| 12 |
oz |
Ditalini or elbow macaroni; or other medium |
|
|
; past |
|
|
Uncooked |
| 3/4 |
c |
Plain; non-fat yogurt |
| 1/4 |
c |
Fat-free mayonaise |
| 12 |
oz |
Smoked turkey; diced |
| 2 |
|
Celery sticks; diced |
| 1 |
md |
Granny smith apple; diced |
| 1 |
|
Head greenleaf lettuce; leaves separated, |
|
|
Washed and drained |
| 2 |
oz |
Crumbled blue cheese |
INSTRUCTIONS
Prepare pasta according to package directions. Drain and rinse with cold
water.
Put the yogurt and mayonaise into a food processor or blender and whirl
until smooth. Set aside. In a large bowl, stir together the pasta, smoked
turkey, celery and apple. Add sauce and toss until evenly coated. Cover
serving platter with lettuce leaves and spoon pasta onto the leaves.
Sprinkle with blue cheese, toss lightly and serve.
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