Szechwan pasta salad

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.

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