Preparation:
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 TBS 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.
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. |
