Turkey Salad Polynesian

Poultry's mild flavor nicely complements the sweet-sour Polynesian-style dressing. The recipe works equally well with roasted turkey or chicken or a chunk of deli turkey.

  • prep time 25 min
  • total time 25 min
  • ingredients 11
  • servings 8

Ingredients

SALAD

8
oz. (2 1/2 cups) uncooked mostaccioli (tube-shaped pasta)
2
cups cubed cooked turkey
3/4
cup sliced celery
3/4
cup chopped walnuts
1/4
cup thinly sliced green onions
1
(11-oz.) can mandarin orange segments, drained
1
(8-oz.) can pineapple tidbits in unsweetened juice, drained, reserving 2 tablespoons liquid for dressing

DRESSING

1/2
cup reduced-calorie mayonnaise or salad dressing
1/3
cup light sour cream
2
tablespoons reserved pineapple liquid
1/2
teaspoon salt
  • 1 Cook mostaccioli to desired doneness as directed on package. Drain; rinse with cold water to cool.
  • 2 In large bowl, combine cooked mostaccioli and all remaining salad ingredients. In small bowl, combine all dressing ingredients; blend well. Pour dressing over salad; stir gently to coat.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 1/4 Cups
    Calories
    330
    (
    Calories from Fat
    140),
    % Daily Value
    Total Fat
    15g
    15%
    (Saturated Fat
    3g,
    3%
    ),
    Cholesterol
    35mg
    35%;
    Sodium
    300mg
    300%;
    Total Carbohydrate
    32g
    32%
    (Dietary Fiber
    2g
    2%
      Sugars
    8g
    8%
    ),
    Protein
    16g
    16%
    ;
    % Daily Value*:
    Vitamin A
    8%;
    Vitamin C
    20%;
    Calcium
    6%;
    Iron
    10%;
    Exchanges:
    1 1/2 Starch; 1/2 Fruit; 2 Other Carbohydrate; 1 1/2 Lean Meat; 2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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