Turkey and Pasta Coleslaw

Prepared in 15 minutes and chilled, this combo makes a cool supper for five. MORE+ LESS-

Bake-Off® Contest 35, 1992

The Woodlands, Texas

bag (1 lb) Garlic frozen vegetables with pasta

cups finely shredded green cabbage

cup cubed cooked turkey

1/2

cup shredded carrot

medium green onion, chopped (1 tablespoon)

1/3

cup reduced-calorie coleslaw dressing

lettuce leaves

lime slices

fresh parsley sprigs

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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.