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2 cups rotini, uncooked 1 cup split peas,rinsed 2 tsp.canola oil 1 large garlic clove,minced 2-3 dashes salt 7 ounces fresh turkey or chicken breast or 5 ounces cooked 1/4 cup sweet green bell pepper,diced 1/2 cup carrot,grated 2 Tbsp.sliced black oliv es 2 Tbsp.green onion,sliced 2 Tbsp grated Parmesan cheese 1/4 cup fresh parsley,snipped |
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Dressing: 8 ounces non-fat plain yogurt 1 Tbsp.sour cream 1/2 tsp fresh garlic, minced 3 Tbsp.olive oil 2 Tbsp. tarragon white wine vinegar 3/4 tsp.dry mustard 1 tsp.each, crushed basil & oregano 1/4 tsp.crushed red pepper 1/4 tsp.salt |
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Cook rotini according to package directions. Drain and cool. Add split peas to 3 cups boiling water. Reduce heat and simmer 20 or 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 ingfredients. Toss dressing with salad . Chill several hours before serving. Makes 2 quarts |