Curried Turkey and Vegetable Salad

In this recipe

Notta Pasta Rice Linguine

Curried Turkey and Vegetable Salad

A great summer salad on a hot summer's night!

Yield

4-6 servings

Time

35 minutes

Ingredients

1/2-16 oz box (8 oz) Notta Pasta Linguine
1/4 cup water
2 shallots, finely minced
1 teaspoon salt
2 tablespoons curry powder
1 cup nonfat buttermilk
1/2 cup lowfat mayonnaise
1/2 lb snow peas, trimmed and sliced on the diagonal
1 teaspoon canola oil
4 carrots, thinly sliced
4 stalks celery, thinly sliced
1/4 head red cabbage, thinly sliced
6 scallions (green onions) sliced
1-20 oz can pineapple chunks in water, drained
1 lb turkey breast, cubed
1/2 lb mixed baby greens

Directions

1.	Put a large pot of salted water on to boil.
2.	In a small saucepan, combine water and shallots. Bring to a boil. Reduce heat. Add salt. Whisk in curry powder. Simmer for 2 minutes. Remove from heat. Whisk in buttermilk and mayonnaise, mixing until smooth. Refrigerate.
3.	Boil Notta Pasta according to directions on box. In last 30 seconds of cooking time, drop in snow peas. Drain. Rinse in cold water. Drain again. Toss with canola oil. Pour pasta and snow peas into a large bowl.
4.	Add carrots, celery, cabbage, scallions, pineapple and turkey. Toss with refrigerated dressing. Mix together well.
5.	Line the outside edges of a large serving platter with mixed baby greens. Spoon dressed salad in the middle. Enjoy!