Turkey Salad With Honey Cream Dressing - cooking recipe

Ingredients

1 c. nonfat yogurt
4 oz. rotelle or other shaped pasta
2 c. cooked turkey breast, cut into bite-size pieces
1 c. celery, sliced
1 c. orange sections
1/2 c. sliced water chestnuts, cut into slivers
2 Tbsp. minced fresh parsley
2 Tbsp. honey
1 Tbsp. orange juice
1 Tbsp. dry mustard
1/2 tsp. ground black pepper
1/2 tsp. poppy seed
2 c. shredded kale

Preparation

Spoon yogurt into a yogurt cheese funnel or a strainer lined with cheesecloth.
Set over a glass and allow to drain about 10 minutes.
Cook pasta in a pot of boiling water 10 minutes or just tender.
Drain and rinse with cold water.
Place in a large bowl. Add turkey, celery, oranges, water chestnuts and parsley.
Toss well.
Transfer yogurt to a small bowl.
Whisk in the honey, orange juice, mustard, pepper and poppy seed.
Pour over the salad and toss.
Line plates with kale.
Top with the salad.