Turkey Peach Salad
Posted by: Jack Wed, 15 Sep 2004, at 10:29 a.m.
2 lbs. Turkey breast, cooked
1/8 tsp. Salt
6 ½ Macaroni, Rotini
40 oz. Peaches, canned, quarters or slices in light syrup, drained
¾ cup yogurt, low fat, plain
2 Tbsp. Salad dressing, light
1 ½ tsp. Mustard, prepared, Dijon
1/8 tsp. Thyme, ground
1 ½ cup Celery, fresh trimmed, chopped
¾ cup Carrots, fresh peeled, shredded
½ cup Onion, green trimmed, finely chopped
1 Tbsp. Cilantro, fresh or ½ tsp. dry
½ lb. Lettuce, fresh leaf, green, trimmed Cut turkey into 3/8 inch thick slices.
Cut slices into 3/8 strips, 2 inches long. Cover and refrigerate. Add rotini to
boiling, salted water. Follow rotini package instructions for cooking time. Do
not overcook. Drain pasta, rinse with cold water, and drain again thoroughly.
Set aside. Drain peaches thoroughly reserving 1 cup peach juice. Coarsely chop
peach slices into 1-inch pieces. Set aside. Combine yogurt, peach juice, salad
dressing, mustard, and thyme in mixing bowl. Blend with electric mixer at medium
speed until smooth about 2 minutes. Cover and refrigerate. Combine turkey,
rotini, peaches, celery, carrots, onions and cilantro. Add yogurt dressing to
turkey-peach mixture. Toss lightly to coat all ingredients with dressing. Place
lettuce leaf on serving plate. Top with 1 1/2 cups of turkey peach pasta salad.
Cover and refrigerate until ready to serve.