Turkey Red Grape Salad
.
Yield
6 servingsPrep
8 minCook
10 minReady
20 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
mostaccioli
pasta |
* |
| 1 ½ | cups |
mayonnaise, fat free
|
|
| 1 | cup |
sour cream, non-fat
|
|
| 1 | tablespoon |
celeriac root
minced |
*
|
| 2 | cups |
red grapes
halved seedless |
* |
| 2 | cups |
turkey
diced cooked |
*
|
| 1 | cup |
celery
chopped |
|
| 1 | each |
romaine lettuce
leaves, torn into bite size pieces |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
mostaccioli
pasta |
* |
| 355 | ml |
mayonnaise, fat free
|
|
| 237 | ml |
sour cream, non-fat
|
|
| 15 | ml |
celeriac root
minced |
*
|
| 473 | ml |
red grapes
halved seedless |
* |
| 473 | ml |
turkey
diced cooked |
*
|
| 237 | ml |
celery
chopped |
|
| 1 | each |
romaine lettuce
leaves, torn into bite size pieces |
*
|
Directions
Bring a large pot of lightly salted water to a boil.
Add the pasta, and cook for 8 to 10 minutes, or until tender.
Drain, and run under cold water to cool.
Drain again, and transfer to a large bowl.
In a separate bowl, stir together the mayonnaise, sour cream and celery root.
Stir this into the noodles to coat.
Fold in the grapes, turkey and celery.
Chill until serving.
To serve, place a bed of romaine lettuce onto serving plates.
Top with the turkey pasta salad.
