| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains | Fruits, Nuts, Pasta, Salads, Turkey | 6 | Servings | |
INGREDIENTS
| 6 | oz | Mostaccioli, uncooked |
| 2 1/2 | c | Smoked turkey breast, cut in |
| strips | ||
| 1 1/2 | c | Cantaloupe, cubed |
| 1/3 | c | Green onions, sliced |
| 1 1/2 | c | Strawberries, sliced |
| 1/2 | c | Slivered almonds, toasted |
| 1/3 | c | Lemon juice |
| 1/4 | c | Oil |
| 1/4 | c | Honey |
| 1/2 | t | Grated lemon peel |
INSTRUCTIONS
To toast almonds, spread nuts on a cookie sheet; bake at 350~ for 5-10 minutes or until golden brown, stirring occasionally. Cook mostaccioli to desired doneness as directed on package. Drain; rinse with cold water. In large bowl, combine all salad ingredients except strawberries and nuts; toss. In jar with a tight fitting lid, combine all dressing ingredients; shake well. Pour over salad; toss to coat. Cover; refrigerate 1-2 hours to blend flavors, stirring occasionally. Just before serving, gently stir in strawberries and almonds. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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