Yield: 14 servings
Measure | Ingredient |
---|---|
2 \N | Pkg. angel hair pasta |
½ pounds | Turkey |
1 \N | Bunch green onions |
2 \N | Medium carrots |
2 \N | Red bell peppers |
1 can | Water chestnuts |
1 cup | Miniature corn on the cob |
1 \N | Bunch cilantro |
4 tablespoons | Toasted sesame seeds |
¼ pounds | Snow peas |
\N \N | Dressing: |
2 cups | Mayonaise |
¾ cup | Soy sauce |
2 tablespoons | Szechwan hot oil |
¼ cup | Sesame oil |
1 tablespoon | Dijon mustard |
2 \N | Cloves garlic |
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.