Szechuan Pasta Salad
2 packs Angel hair pasta
1/2 lb. Turkey
2 Red bell peppers
2 medium Carrots
1 can Water chestnuts
6 Green onions
1 cup Miniature corn on the cob
1/4 lb. Snow peas
1 bunch Cilantro
4 tablespoons Toasted sesame seeds
DRESSING:
2 cups Mayonaise
3/4 cup Soy sauce
2 tablespoons Szechwan hot oil
1/4 cup Sesame oil
1 tablespoon Dijon mustard
2 Garlic cloves
1. Cook angel hair pasta al dente.
2. Dice turkey, bell pepper and peeled carrots.
3. Drain and slice water chestnuts.
4. Remove stems from cilantro and use the leaves only save a little for the
garnish.
5. Chop green onions.
6. Slice the cobletts.
7. Slice the snow peas on a diagonal into thin strips.
8. Toast the sesame seeds and reserve 1 TBSP. for the garnish.
9. Toss ingredients together.
10. Combine all dressing ingredients in food processor.
11. Add to salad and toss.
12. Garnish with toasted sesame seeds and cilantro.
2 packs Angel hair pasta
1/2 lb. Turkey
2 Red bell peppers
2 medium Carrots
1 can Water chestnuts
6 Green onions
1 cup Miniature corn on the cob
1/4 lb. Snow peas
1 bunch Cilantro
4 tablespoons Toasted sesame seeds
DRESSING:2 cups Mayonaise
3/4 cup Soy sauce
2 tablespoons Szechwan hot oil
1/4 cup Sesame oil
1 tablespoon Dijon mustard
2 Garlic cloves
1. Cook angel hair pasta al dente.
2. Dice turkey, bell pepper and peeled carrots.
3. Drain and slice water chestnuts.
4. Remove stems from cilantro and use the leaves only save a little for the
garnish.
5. Chop green onions.
6. Slice the cobletts.
7. Slice the snow peas on a diagonal into thin strips.
8. Toast the sesame seeds and reserve 1 TBSP. for the garnish.
9. Toss ingredients together.
10. Combine all dressing ingredients in food processor.
11. Add to salad and toss.
12. Garnish with toasted sesame seeds and cilantro.