Tropical Turkey-Pasta Salad

Discussion in 'Food and nutrition' started by spain522000, Nov 28, 2005.

  1. spain522000

    spain522000 Guest

    Tropical Turkey-Pasta Salad

    Salad:

    24 oz. (3 1/2 cups) uncooked orzo or
    rosamarina (rice-shaped pasta).
    1 1/2 lb. smoked turkey, cut into 2x1/4x1/4
    inch strips (4 1/2 cups).
    2 mangos, peeled, seeds removed and cubed.
    4 plums, pitted, thinly sliced.
    3 kiwi fruit, peeled, cubed.
    3 cups drained canned pineapple tidbits
    2 (3.25 oz.) jars dry roasted macadamia nuts.


    Creamy Vinaigrette:

    3/4 cup frozen pineapple-orange-banana
    juice blend concentrate, thawed (from 12 oz. can).
    3/4 cup oil
    1/3 cup mayonnaise
    1/4 cup sugar
    3 tablespoons white wine vinegar
    1 teaspoon onion powder
    1 teaspoon dry mustard


    Cook orzo to desired doneness as directed on package.
    Drain; rinse with cold water to cool.
    In very large bowl, combine cooked orzo and all
    remaining salad ingredients except macadamia nuts; mix
    gently.
    In blender container, combine all vinagrette ingredients;
    blend until creamy. Pour over salad; toss gently to coat.
    Sprinkle with macadamia nuts. Serves 12 (1 1/2 cup)
    servings.


    Recipe Submitted By June

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