Fruited Smoked Turkey Salad
Yield
6 servingsPrep
10 minCook
15 minReady
35 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
mostaccioli
uncooked |
* |
| 2 ½ | cups |
smoked turkey breast
cut up |
* |
| 1 ½ | cups |
cantaloupe
cubed |
*
|
| ⅓ | cup |
scallions, spring or green onions
|
|
| 1 ½ | cups |
strawberries
sliced |
|
| ½ | cup |
almonds
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
mostaccioli
uncooked |
* |
| 591 | ml |
smoked turkey breast
cut up |
* |
| 355 | ml |
cantaloupe
cubed |
*
|
| 79 | ml |
scallions, spring or green onions
|
|
| 355 | ml |
strawberries
sliced |
|
| 118 | ml |
almonds
|
*
|
Directions
To toast almonds, spread nuts on a cookie sheet; bake at 350℉ (180℃). for 5 to 10 minutes or until golden brown, stirring occasionally.
Cook mostaccioli to desired doneness as directed on package.
Drain; rinse with cold water.
In large bowl, combine all salad ingredients except strawberries and nuts; toss.
In jar with a tight fitting lid, combine all dressing ingredients; shake well.
Pour over salad; toss to coat.
Cover; refrigerate 1 to 2 hours to blend flavors, stirring occasionally.
Just before serving, gently stir in strawberries and almonds.
