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1 cup nonfat yogurt
4 oz rotelle or other shaped pasta
2 cups cooked turkey breast, cut into bite-size pieces
1 cup sliced celery
1 cup orange sections
1/2 cup sliced water chestnuts, cut into slivers
2 tablespoons minced fresh parsley
2 tablespoons honey
1 tablespoon orange juice
1 teaspoon dry mustard
1/2 teaspoon ground black pepper
1/2 teaspoon poppy seeds
2 cups shredded kale
1. Spoon the yogurt into a yogurt cheese funnel or a
strainer lined with cheesecloth. Set over a glass and
allow to drain for about 10 minutes.
2. Cook the pasta in a pot of boiling water for 10 minutes,
or until just tender. Drain and rinse with cold water.
Place in a large bowl.
3. Add the turkey, celery, water chestnuts and parsley.
Toss well.
3. Transfer the yogurt to a small bowl. Whisk in the
honey, orange juice, mustard, pepper and poppy seeds.
Pour over the salad and toss.
4. Line plate with kale. Top with salad.
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