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2 c. rotini, uncooked
¼ c. sweet green bell pepper, diced
1 c. split peas, rinsed
½ c. carrot, grated
2 tsp. canola oil
1 T. sliced black olives
1 large garlic clove, minced
2 Tbsp green onion, sliced
7 oz fresh cooked turkey or chicken breast
2 T. grated Parmesan cheese
Salt and pepper to taste
¼ c. fresh parsley, snipped
Dressing
8 oz. non-fat plain yogurt
¾ tsp. dry mustard
1 T. sour cream
1 tsp. each crushed basil and oregano
½ tsp. fresh garlic, minced
¼ tsp. crushed red pepper
1 T. olive oil
¼ tsp. salt
1 T. tarragon white wine vinegar
Cook rotini according to package directions. Drain and cool. Add split peas to 3 cups boiling water. Reduce heat and simmer 20-30 minutes. Drain and cool. Heat oil brown garlic and add salt. Add turkey and brown quickly on all sides. Lower heat, cover and cook a few minutes or until all traces of pink are gone. Add drained split peas and mix well, coating with oil and pan juices. Remove from heat; slice or cube turkey. Combine turkey, peas and rotini with remaining salad ingredients. Combine all dressing ingredients. Toss dressing with salad.
Chill several hours before serving.
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Nutrition Facts
Serving Size
Servings Per Container 2 quarts
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| Amount Per Serving |
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Calories
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Calories From Fat
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% Daily Value *
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Total Fat
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Cholesterol
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Sodium
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Total Carbohydrate
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Protein
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Vitamin A
%
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• |
Vitamin C
%
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Calcium
%
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• |
Iron
%
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| * Percentage Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
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Calories |
2,000 |
2,2500 |
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| Total Fat |
Less than |
65g |
80g |
| Saturated Fat |
Less than |
20g |
25g |
| Cholesterol |
Less than |
300mg |
300mg |
| Sodium |
Less than |
2,400mg |
2,400mg |
| Total Carbohydrate |
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300g |
375g |
| Dietary Fiber |
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25g |
30g |
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| Calories per gram: |
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Fat 9 •
Carbohydrate 4 •
Protein 4
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