Yield: 14 servings
|2 pounds||Angel hair pasta|
|½ pounds||Cooked turkey|
|\N bunch||Green onions|
|1 cup||Mini corn-on-cobs|
|4 tablespoons||Toasted sesame seeds|
|¼ pounds||Snow peas|
|\N \N||Red bell peppers|
|1 can||Water chestnuts; dressing-|
|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.