Preparation:
Cook angel hair pasta al dente. Dice turkey, bell pepper and peeled carrots. Drain and slice water chestnuts. Remove stems from cilantro and use the leaves only save a little for the garnish.
Chop green onions. Slice the cobletts. Slice the snow peas on a diagonal into thin strips.
Toast the sesame seeds and reserve 1 TBSP. for the garnish. Toss ingredients together.
Combine all dressing ingredients in Cuisinart. Add to salad and toss. Garnish with toasted sesame seeds and cilantro. |
