| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Pasta, Poultry, Spinach, Turkey, Yogurt |
4 |
Servings |
INGREDIENTS
| 8 |
oz |
Uncooked fettuccine, broken into 3" piece |
| 1 1/2 |
c |
Cubed oven roasted turkey breast |
| 3 |
c |
Fresh spinach, in 3×1/4" strips |
| 2/3 |
c |
Low-fat plain yogurt |
| 1/2 |
c |
Low fat cucumber ranch salad dressing |
|
|
Lettuce leaves, optional |
INSTRUCTIONS
Cook fettuccine in boiling salted water as directed on pkg. Drain and rinse
with cold water. In large bowl, combine fettuccine, turkey and spinach. In
small bowl, combine yogurt and salad dressing. Mix well. Pour over spinach
mixture. Toss gently. Serve immediately on lettuce leaf lined plates, if
desired. MC formatting by bobbi744@sojourn.com
NOTES : Easy to cut in half for 2. I couldn't find low-fat cucumber ranch
dressing, so added 2 T. mashed cucumbers to low-fat Ranch dressing.
Recipe by: Pillsbury, Simple Summer Suppers Cookbook Posted to MC-Recipe
Digest V1 #601 by Roberta Banghart <bobbi744@sojourn.com> on May 06, 1997
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