| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Poultry, Salads, Pasta, Brandnames, Quantity |
25 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Unseasoned turkey breast half |
| 3 |
tb |
Lemon juice |
| 1 |
lb |
Raditore or rotini pasta |
| 1 |
lb |
Fresh broccoli florets |
| 8 |
oz |
Sugar snap peas; frozen |
| 1 |
lb |
Red or yellow cherry tomatoes |
| 1 |
c |
Toasted walnuts; optional |
INSTRUCTIONS
Cut turkey breast into 1/2-inch cubes. Toss with lemon juice. Cook pasta in
boiling water until tender. Cool under cold running water; drain well. Cut
broccoli florets into bite size pieces. Steam broccoli 1 minute. Cool under
cold running water; drain well. Thaw frozen peas. Combine pasta, broccoli,
peas and tomatoes. In separate container, combine dressing ingredients.
Pour dressing over salad mixture and toss to coat. Garnish with toasted
chopped walnuts at time of service, if desired.
[YIELD: 25 portions PORTION: 1 cup, each about 180 Calories; Fat calories
55; Total fat 6 g; Saturated fat .2 g; Cholesterol 25 mg; Sodium 590 mg
Total carbohydrates 20 g; Dietary Fiber 1 g; Sugars .3 g; Protein 13 g;
Vitamin A 168 lU; Vitamin C 17 mg; Calcium 104 mg; Iron .2 mg]
Notes: *REF food service recipes
http://www.jennie-o.com/delicious/complete-main.cfm
Sent by "Pat Hanneman" <phannema@wizard.ucr.edu> on Fri, 08 May 1998 and
converted by MC_Buster.
Recipe by: Jennie-O (R) Turkey Products*
Posted to MC-Recipe Digest by Kitpath <phannema@wizard.ucr.edu> on May 16,
1998
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