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Turkey Peach Pasta Salad (Entree)
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 204 00
TURKEY PEACH PASTA SALAD (ENTREE)
Yield 100
Portion 1-1/2 Cups
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
313 cal
41 g
22 g
7g
51 mg
749 mg
111 mg
Ingredient
Weight
Measure
Issue
TURKEY,BNLS,WHITE AND DARK MEAT
20 lbs
SALT
7/8 oz
1 tbsp
OIL,SALAD
5/8 oz
1 tbsp
25-1/8 lbs
3 gal
WATER,BOILING
MACARONI NOODLES,ROTINI,DRY
4 lbs
1 gal 1/3 qts
PEACHES,CANNED,HALVES,LIGHT SYRUP
40-1/2 lbs
4 gal 2-1/2 qts
YOGURT,PLAIN,LOWFAT
4-1/3 lbs
2 qts
SALAD DRESSING,MAYONNAISE TYPE,FAT FREE
9 oz
1 cup
2-1/8 oz
1/4 cup 1/3 tbsp
MUSTARD,DIJON
SALT
3/8 oz
1/3 tsp
THYME LEAVES,DRIED,GROUND
1/3 oz
2 tbsp
CELERY,FRESH,CHOPPED
5 lbs
1 gal 3/4 qts
6-7/8 lbs
CARROTS,FRESH,SHREDDED
2 lbs
2 qts 1/4 cup
2-1/2 lbs
1 lbs
1 qts 1/2 cup
1-1/8 lbs
ONIONS,GREEN,FRESH,CHOPPED
CILANTRO,DRY
3/4 oz
1/2 cup 2-2/3 tbsp
LETTUCE,LEAF,FRESH,HEAD
4 lbs
6-1/4 lbs
Method
1 Cut turkey into 3/8 inch thick slices. Cut slices into 3/8 strips, 2 inches long. Cover. CCP: Refrigerate at 41 F. or lower for use in
Step 7.
2 Add salt and salad oil to water; heat to a rolling boil. Add rotini slowly while stirring constantly until water boils again. Cook
about 10 to 12 minutes or until tender; stir occasionally. Do not overcook.
3 Drain rotini. Rinse with cold water; drain thoroughly. Place in shallow containers; refrigerate and cover.
4 Drain peaches; reserve 1 cup peach juice for use in Step 5. Coarsely chop slices into 1-inch pieces. Set aside for use in Step 7.
5 Combine yogurt, peach juice, salad dressing, mustard, salt and thyme in mixer bowl. Blend at medium speed until smooth about 2
minutes.
6 Combine turkey, rotini, peaches, celery, carrots, onions and cilantro.
7 Add yogurt dressing to turkey peach mixture. Mix thoroughly but lightly to coat all ingredients with dressing.
8 Place lettuce leaf on each serving dish. Top with 1-1/2 cups of turkey peach pasta salad; cover. CCP: Refrigerate product at 41 F.
or lower until ready to serve.
Notes
1 In Step 7, 3 oz (1-1/2 cup) trimmed, chopped, fresh cilantro (4 oz A.P.) may be used.



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Turkey Peach Pasta Salad (Entree)

Yield: 100 Portion: 1-1/2 Cups
Calories: 313 cal
Carbohydrates: 41 g
Protein: 22 g
Fat: 7g
Cholesterol: 51 mg
Sodium: 749 mg
Calcium: 111 mg

Ingredient Weight Measure Issue
TURKEY,BNLS,WHITE AND DARK MEAT 20 lbs
SALT 7/8 oz 1 tbsp
OIL,SALAD 5/8 oz 1 tbsp
WATER,BOILING 25-1/8 lbs 3 gal
MACARONI NOODLES,ROTINI,DRY 4 lbs 1 gal 1/3 qts
PEACHES,CANNED,HALVES,LIGHT SYRUP 40-1/2 lbs 4 gal 2-1/2 qts
YOGURT,PLAIN,LOWFAT 4-1/3 lbs 2 qts
SALAD DRESSING,MAYONNAISE TYPE,FAT FREE 9 oz 1 cup
MUSTARD,DIJON 2-1/8 oz 1/4 cup 1/3 tbsp
SALT 3/8 oz 1/3 tsp
THYME LEAVES,DRIED,GROUND 1/3 oz 2 tbsp
CELERY,FRESH,CHOPPED 5 lbs 1 gal 3/4 qts 6-7/8 lbs
CARROTS,FRESH,SHREDDED 2 lbs 2 qts 1/4 cup 2-1/2 lbs
ONIONS,GREEN,FRESH,CHOPPED 1 lbs 1 qts 1/2 cup 1-1/8 lbs
CILANTRO,DRY 3/4 oz 1/2 cup 2-2/3 tbsp
LETTUCE,LEAF,FRESH,HEAD 4 lbs 6-1/4 lbs

Method:
1 Cut turkey into 3/8 inch thick slices. Cut slices into 3/8 strips, 2 inches long. Cover. CCP: Refrigerate at 41 F. or lower for use in
Step 7.
2 Add salt and salad oil to water; heat to a rolling boil. Add rotini slowly while stirring constantly until water boils again. Cook
about 10 to 12 minutes or until tender; stir occasionally. Do not overcook.
3 Drain rotini. Rinse with cold water; drain thoroughly. Place in shallow containers; refrigerate and cover.
4 Drain peaches; reserve 1 cup peach juice for use in Step 5. Coarsely chop slices into 1-inch pieces. Set aside for use in Step 7.
5 Combine yogurt, peach juice, salad dressing, mustard, salt and thyme in mixer bowl. Blend at medium speed until smooth about 2
minutes.
6 Combine turkey, rotini, peaches, celery, carrots, onions and cilantro.
7 Add yogurt dressing to turkey peach mixture. Mix thoroughly but lightly to coat all ingredients with dressing.
8 Place lettuce leaf on each serving dish. Top with 1-1/2 cups of turkey peach pasta salad; cover. CCP: Refrigerate product at 41 F.
or lower until ready to serve.
Notes
1 In Step 7, 3 oz (1-1/2 cup) trimmed, chopped, fresh cilantro (4 oz A.P.) may be used.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/turkey_peach_pasta_salad_entree.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence