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Turkey and Pasta Salad Vinaigrette

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Posted on 2007-10-17

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Turkey and Pasta Salad Vinaigrette


1/2 Cup vegetable oil
1/4 Cup white wine vinegar
1/2 Teaspoon garlic powder
Dash white pepper
3/4 Cup chopped carrot
3/4 Cup chopped celery
1/4 Cup chopped onion
2 Cups rotini pasta (or other small pasta), cooked and drained
1 Cup sliced pitted black olives
1 Package (8 ounces) frozen artichoke hearts thawed and well drained
3 Cups cubed COOKED TURKEY
Leaf lettuce


In small bowl, combine oil, vinegar, garlic powder and pepper.

In large bowl, combine carrot, celery, onion and rotini.

Add oil mixture; toss to coat.

Add olives,artichokes and turkey; toss gently.

Cover and chill thoroughly.

To serve, spoon each portion onto lettuce leaves.

Author Comments

Source:The National Turkey Federation
The National Turkey Federation




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