Dried Cherry and Turkey Salad



8 oz. rotini pasta
1 Tbsp. olive oil
3 c. cubed cooked turkey or chicken
3 oz. dried cherries
1/2 c. chopped onion
1/2 c. diced celery
1/2 c. chopped smoked almond(s)
2 c. mayonnaise
2 Tbsp. Dijon mustard
2 Tbsp. vinegar
2 tsp. salt
1 Tbsp. water
1/4 c. powdered sugar
pepper to taste


Cook pasta according to package directions; drain and toss in olive oil. Combine turkey, onion and celery in a bowl; set aside. Next make the dressing by combining mayonnaise, Dijon mustard, vinegar, salt, water, powdered sugar and pepper. Add pasta to turkey mixture and fold in dressing reserving 1/2 cup for later. Refrigerate overnight. Stir in cherries and almonds just before serving. Add some of reserved dressing if needed.

Yield: 10 servings
Serving Size: One serving is 1.5 oz meat/ meat alternate and a 1 oz grain at lunch/supper for a 3 - 5 year old.
Credit: Nancy H, Shakopee



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