| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Chinese | Chinese5 | 14 | servings |
INGREDIENTS
| 2 | pk | Angel hair pasta |
| 1/2 | lb | Turkey |
| 1 | bn | Green onions |
| 2 | md | Carrots |
| 2 | Red bell peppers | |
| 1 | cn | Water chestnuts |
| 1 | c | Miniature corn on the cob |
| 1 | bn | Cilantro |
| 4 | tb | Toasted sesame seeds |
| 1/4 | lb | Snow peas |
| 2 | c | Mayonaise |
| 3/4 | c | Soy sauce |
| 2 | tb | Szechwan hot oil |
| 1/4 | c | Sesame oil |
| 1 | tb | Dijon mustard |
| 2 | Cloves garlic |
INSTRUCTIONS
DRESSING Cook angel hair pasta al dente. Dice turkey, bell pepper and peeled carrots. Drain and slice water chestnuts. Remove stems from cilantro and use the leaves only save a little for the garnish. Chop green onions. Slice the cobletts. Slice the snow peas on a diagonal into thin strips. Toast the sesame seeds and reserve 1 TBSP. for the garnish. Toss ingredients together. Combine all dressing ingredients in cuisinart. Add to salad and toss. Garnish with toasted sesame seeds and cilantro. Here is the recipe I told you I would post. It is done in quantity and makes 14 cups. If you don't like it spicy reduce the hot oil to 2 tsps. Whenever I have a party this in one of my most requested recipes. It really is good. From Lexi Kern. Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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