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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
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Turkey and Pasta Coleslaw |
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Serves: 5 Print this RecipeServing Size: 1 1/2 cup Nancy E. Smith - The Woodlands, Texas Bake-Off® Contest 35, 1992 This unique salad has plenty of crunch! Serve it with crusty hard rolls and fruit. 1 (1-pound) package frozen pasta, broccoli, corn and carrots in a garlic-seasoned sauce 3 cups finely shredded green cabbage 1 cup cubed cooked turkey 1/2 cup shredded carrots 1 green onions, chopped 1/3 cup purchased reduced-calorie coleslaw salad dressing 5 lettuce leaves 5 limes slices 5 fresh parsley sprigs Prepare frozen vegetables and pasta according to package directions until vegetables are crisp-tender. Place in large bowl. Cool 15 minutes in refrigerator. Add cabbage, turkey, carrot and green onion to vegetable and pasta mixture; mix well. Pour dressing over salad; toss gently to combine. Cover; refrigerate at least I hour to blend flavors. Serve on 5 lettuce-lined plates; garnish with lime slices and parsley. Nutrition Per Serving (1 1/2 cup): Calories 210; Protein 13g; Carbohydrate 26g; Fat 8g; Sodium 560mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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