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Name: Turkey and Pasta Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 tb Fat-free mayonnaise or salad; 1/4 ts Celery seed; 1/2 lb Smoked turkey breast; cut; 1 md Apple; cored and cut into; 1 tb Fresh marjoram leaves; 1 tb Lime or lemon juice; 1 c Fresh strawberries;,; 2 tb Skim milk; 6 oz Radiatori or rotelli pasta; 1/2 c Sliced celery; 4 ts Dijon-style mustard; 1/4 c Fat-free plain yogurt

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INGREDIENTS

2 tb Fat-free mayonnaise or salad
1/4 ts Celery seed
1/2 lb Smoked turkey breast; cut
1 md Apple; cored and cut into
1 tb Fresh marjoram leaves
1 tb Lime or lemon juice
1 c Fresh strawberries;,
2 tb Skim milk
6 oz Radiatori or rotelli pasta
1/2 c Sliced celery
4 ts Dijon-style mustard
1/4 c Fat-free plain yogurt

Servings

INSTRUCTIONS

Cook pasta according to package directions; rinse with cold water and drain well. Toss apple slices with lime or lemon juice to coat. In a large mixing bowl combine the cooked pasta with apple, turkey, strawberries and celery. For dressing: In a small bowl combine yogurt, mayonnaise or salad dressing, milk, mustard, and celery seed. Drizzle dressing over pata mixture; toss gently to coat. Top with marjoram. Makes 8 side dishes or 4 main-dish servings. Typed by Ethel Snyder Date: Sept. 21, 1997 Recipe by: Better Homes and Gardens magazine -- May 1997 Posted to MC-Recipe Digest V1 #795 by essie49@juno.com (Ethel R Snyder) on Sep 21, 1997

NOTES

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Turkey and Pasta Salad

2 tb Fat-free mayonnaise or salad
1/4 ts Celery seed
1/2 lb Smoked turkey breast; cut
1 md Apple; cored and cut into
1 tb Fresh marjoram leaves
1 tb Lime or lemon juice
1 c Fresh strawberries;,
2 tb Skim milk
6 oz Radiatori or rotelli pasta
1/2 c Sliced celery
4 ts Dijon-style mustard
1/4 c Fat-free plain yogurt

Cook pasta according to package directions; rinse with cold water and drain  well. Toss apple slices with lime or lemon juice to coat. In a large mixing  bowl combine the cooked pasta with apple, turkey, strawberries and celery.  For dressing: In a small bowl combine yogurt, mayonnaise or salad dressing,  milk, mustard, and celery seed. Drizzle dressing over pata mixture; toss  gently to coat. Top with marjoram. Makes 8 side dishes or 4 main-dish  servings. Typed by Ethel Snyder <essie49@juno.com> Date: Sept. 21, 1997    Recipe by: Better Homes and Gardens magazine -- May 1997    Posted to MC-Recipe Digest V1 #795 by essie49@juno.com (Ethel R Snyder) on  Sep 21, 1997

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Nutrition

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Serving Size: 1 Serving (142g)
Recipe Makes: 4 Servings

Calories: 24
Calories from Fat: 7 (29%)

Amt Per Serving		% DV

	Total Fat 0.7g	1 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0.1g
Cholesterol 1.2mg		0 %
Sodium 79.5mg		3 %
Potassium 95.5mg		3 %
Total Carbohydrate 3g		1 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 2.5g
Protein 1.8g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 24

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