Yield: 14 servings
Measure | Ingredient |
---|---|
2 pounds | Angel hair pasta |
½ pounds | Cooked turkey |
\N bunch | Green onions |
1 cup | Mini corn-on-cobs |
\N \N | Carrots |
4 tablespoons | Toasted sesame seeds |
¼ pounds | Snow peas |
\N \N | Red bell peppers |
\N bunch | Cilantro |
1 can | Water chestnuts; dressing- |
2 cups | Mayonnaise |
¾ cup | Soy sauce |
1 tablespoon | Szechuan hot oil; or to tast |
¼ cup | Sesame oil |
1 tablespoon | Dijon mustard |
2 \N | Garlic cloves; or more |
Cook pasta until Al Dente. Dice turkey, bell pepper and peeled carrots. Drain and slice water chestnuts. Remove stems from cilantro and use leaves only, saving a few leaves as garnish. Chop green onions. Slice mini corn cobs. Slice snow peas on diagonal into thin strips. Toast sesame seeds and reserve 1 TBL for garnish. Toss all ingredients together. Dressing: Combine all ingredients in food processor and process until well-blended. Add to salad and toss.
Garnish with toasted sesame seeds and cilantro. Makes 14 cups. Recipe from LEXI KERN As used by Terry Grant at her restaurant in Tucson.
NOTE: I double the turkey, snow peas and corn cobs in this recipe.
The dressing is also wonderful for turkey or chicken salad with jicama, red pepper, and green onions.