"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

California Club Turkey and Pasta Salad Recipe

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This recipe for California Club Turkey and Pasta Salad, by , is from Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Maloney
Added: Monday, January 14, 2008


3/4 c. light mayonnaise
1 tsp. sugar
1/8 tsp. pepper
2 tbsp. milk
2 tbsp. white wine vinegar
2 tsp. Dijion mustard

6 oz. uncooked pasta nuggets
6 slices bacon
2 c. shredded lettuce
6 oz. cooked turkey breat, cubed ( 1 1/2 cups)
3 oz. colby-Monterey Jack cheese blend, cubbed
8 cherry tomatoes, quartered

In small bowl, combine all dressing ingredients; mix well. Refrigerate while cooking pasta.

Cook pasta to desired doneness as directed on package. Drain; rinse with cold water to cool. Drain well.

Meanwhile, cook bacon until crisp. Drain on paper towel. Crumble bacon.

In large bowl, combine cooked pasta, bacon and all remaining salad ingredients. Just before serving, pour dressing over salad; toss to coat.




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