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Caribbean Pasta Salad

Source: National Turkey Federation
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  8 servings
1 Pound cooked turkey breast, cut in julienne strips
1 Pound bowtie pasta, cooked al dente and chilled
3 Stalks scallions, minced
1 Small pineapple, peeled, cored and cubed
1 Large red bell pepper, seeded and diced
3 Ounces macadamia nuts, toasted and diced
1/2 Cup cilantro, rough chop and loosely packed
1 Large mango, peeled and cubed
As needed romaine leaves
As needed cilantro leaves

Chutney Dressing:
10 Ounces commercial mango flavored spicy chutney
2 Ounces mayonnaise
1 Tablespoon fresh lime juice
1/2 Teaspoon red curry paste
Mix dressings ingredients together in a small bowl. Whisk to blend.

Toss turkey, pasta, scallions, pineapple, red pepper, nuts and cilantro in a large bowl. Combine well.

Add mango, mixing gently to avoid crushing mango. Toss with dressing.

Serve on romaine lettuce leaves in salad bowls. Garnish with additional cilantro.

Recipe reprinted by permission of National Turkey Federation. All rights reserved.
Date Added: 02/04/2009
Nutrition Facts per Serving
Yield:   8 servings
Calories: 465
Fat. Total: 10g
Protein: 17g
Carbohydrates, Total: 77g
Sodium: 520mg
% Cal. from Fat: 19%
Cholesterol: 77mg
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