Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Angel hair pasta bn Cilantro
1/2 lb Cooked turkey 1 cn Water chestnuts; dressing-
bn Green onions 2 c Mayonnaise
1 c Mini corn-on-cobs 3/4 c Soy sauce
Carrots 1 tb Szechuan hot oil; or to tast
4 tb Toasted sesame seeds 1/4 c Sesame oil
1/4 lb Snow peas 1 tb Dijon mustard
Red bell peppers 2 Garlic cloves; or more

Cook pasta until Al Dente. Dice turkey, bell pepper and peeled
carrots. Drain and slice water chestnuts. Remove stems from cilantro
and use leaves only, saving a few leaves as garnish. Chop green
onions. Slice mini corn cobs. Slice snow peas on diagonal into thin
strips. Toast sesame seeds and reserve 1 TBL for garnish. Toss all
ingredients together. Dressing: Combine all ingredients in food
processor and process until well-blended. Add to salad and toss.
Garnish with toasted sesame seeds and cilantro. Makes 14 cups. Recipe
from LEXI KERN As used by Terry Grant at her restaurant in Tucson.

NOTE: I double the turkey, snow peas and corn cobs in this recipe.
The dressing is also wonderful for turkey or chicken salad with
jicama, red pepper, and green onions.

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