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Turkey and Pasta Coleslaw

(1)
  1 reviews
  • 15 min prep time
  • 1 hr 30 min total time
  • 9 ingredients
  • 5 servings
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Prepared in 15 minutes and chilled, this combo makes a cool supper for five.

Bake-Off® Contest 35, 1992
Nancy Smith
The Woodlands, Texas

Ingredients

1
bag (1 lb) Garlic frozen vegetables with pasta
3
cups finely shredded green cabbage
1
cup cubed cooked turkey
1/2
cup shredded carrot
1
medium green onion, chopped (1 tablespoon)
1/3
cup reduced-calorie coleslaw dressing
5
lettuce leaves
5
lime slices
5
fresh parsley sprigs

Steps

  • 1 Cook frozen vegetables with pasta as directed on bag until vegetables are crisp-tender; place in large bowl. Cool in refrigerator 15 minutes.
  • 2 Stir cabbage, turkey, carrot and onion into vegetables with pasta mixture. Pour dressing over salad; toss gently to combine. Cover; refrigerate at least 1 hour to blend flavors. Serve on lettuce-lined plates; garnish with lime slices and parsley.
  • 1 Cook frozen vegetables with pasta as directed on bag until vegetables are crisp-tender; place in large bowl. Cool in refrigerator 15 minutes.
  • 2 Stir cabbage, turkey, carrot and onion into vegetables with pasta mixture. Pour dressing over salad; toss gently to combine. Cover; refrigerate at least 1 hour to blend flavors. Serve on lettuce-lined plates; garnish with lime slices and parsley.
 

Nutrition Information

No nutrition information available for this recipe
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