cups cooked turkey breast, cut into bite-sized pieces
1
cup sliced celery
1
cup orange sections
1/2
cup sliced water chestnuts, cut into slivers
2
tablespoons minced fresh parsley
2
tablespoons honey
1
tablespoon orange juice
1
teaspoon dry mustard
1/2
teaspoon ground black pepper
1/2
teaspoon poppy seeds
lettuce leaves
In large saucepan, boil pasta in water 10 minutes, stirring often, until al dente. Drain. Rinse with cold water. Transfer large bowl. Add turkey, celery, oranges, water chestnuts and parsley. Toss well.
Whisk together yogurt, honey, orange juice, mustard, pepper and poppy seeds. Pour over salad. Toss. Line four plates with lettuce leaves. Top with salad.
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St. Louis, Missouri 63108 USA | phone -- 314.747.WEBB
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