| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Chinese |
Chinese, Salads |
6 |
Servings |
INGREDIENTS
| 2 |
pk |
Angel hair pasta |
| 1/2 |
lb |
Turkey |
| 2 |
|
Red bell peppers |
| 2 |
md |
Carrots |
| 1 |
cn |
Water chestnuts |
| 6 |
|
Green onions |
| 1 |
c |
Miniature corn on the cob |
| 1/4 |
lb |
Snow peas |
| 1 |
bn |
Cilantro |
| 4 |
tb |
Toasted sesame seeds |
| 2 |
c |
Mayonaise |
| 3/4 |
c |
Soy sauce |
| 2 |
tb |
Szechwan hot oil |
| 1/4 |
c |
Sesame oil |
| 1 |
tb |
Dijon mustard |
| 2 |
|
Garlic cloves |
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 food processor. Add to salad
and toss. Garnish with toasted sesame seeds and cilantro.
Shared by LEXI KERN
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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