Recipe - Vegetable Patch Pasta Salad

2 One half pound Unseasoned turkey breast
half
3 tablespoon Lemon juice
1 pound Raditore or rotini pasta
1 pound Fresh broccoli florets
8 ounce Sugar snap peas; frozen
1 pound Red or yellow cherry
tomatoes
1 cup Toasted walnuts; optional

Cut turkey breast into 1/2inch cubes. Toss with lemon juice. Cook pasta in
boiling water until tender. Cool under cold running water; drain well. Cut
broccoli florets into bite size pieces. Steam broccoli 1 minute. Cool under
cold running water; drain well. Thaw frozen peas. Combine pasta, broccoli,
peas and tomatoes. In separate container, combine dressing ingredients.
Pour dressing over salad mixture and toss to coat. Garnish with toasted
chopped walnuts at time of service, if desired.

[YIELD: 25 portions PORTION: 1 cup, each about 180 Calories; Fat calories
55; Total fat 6 g; Saturated fat .2 g; Cholesterol 25 mg; Sodium 590 mg
Total carbohydrates 20 g; Dietary Fiber 1 g; Sugars .3 g; Protein 13 g;
Vitamin A 168 lU; Vitamin C 17 mg; Calcium 104 mg; Iron .2 mg]

Notes: *REF food service recipes
http://www.jennieo.com/delicious/completemain.cfm

Sent by "Pat Hanneman" phannema@wizard.ucr.edu on Fri, 08 May 1998 and
converted by MC_Buster.

Recipe by: JennieO (R) Turkey Products*

Posted to MCRecipe Digest by Kitpath phannema@wizard.ucr.edu on May 16,
1998