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Cashew Turkey Pasta Salad
Ingredients:
2 bone-in turkey breast halves, skin removed
3 c. uncooked tricolor spiral pasta
2 celery ribs, diced
6 green onions, chopped
1/2 c. diced green pepper
1 1/2 c. mayonnaise
3/4 c. brown sugar
1 Tbs. cider vinegar
1 1/2 tsp. salt
1 1/2 tsp. lemon juice
2 c. salted cashew nuts
2 bone-in turkey breast halves, skin removed
3 c. uncooked tricolor spiral pasta
2 celery ribs, diced
6 green onions, chopped
1/2 c. diced green pepper
1 1/2 c. mayonnaise
3/4 c. brown sugar
1 Tbs. cider vinegar
1 1/2 tsp. salt
1 1/2 tsp. lemon juice
2 c. salted cashew nuts
Directions:
Grill turkey, covered, over medium heat for 25-30 minutes on each side or until juices run clear. Cool slightly. Cover and refrigerate until cool. Meanwhile, cook pasta according to package directions; drain and rinse in cold water. Chop turkey; place in a large bowl. add the pasta, celery, onions and green pepper. In a small bowl, combine the mayonnaise, brown sugar, vinegar, salt and lemon juice; pour over pasta mixture and toss to coat. Cover and refrigerate for at least two hours. Just before serving, stir in cashews.
Makes 12 Servings
Grill turkey, covered, over medium heat for 25-30 minutes on each side or until juices run clear. Cool slightly. Cover and refrigerate until cool. Meanwhile, cook pasta according to package directions; drain and rinse in cold water. Chop turkey; place in a large bowl. add the pasta, celery, onions and green pepper. In a small bowl, combine the mayonnaise, brown sugar, vinegar, salt and lemon juice; pour over pasta mixture and toss to coat. Cover and refrigerate for at least two hours. Just before serving, stir in cashews.
Makes 12 Servings
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