Turkey Salad With Honey Cream Dressing

• 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

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

nonfat yogurt, rotelle, turkey breast, celery, orange sections, water chestnuts, parsley, honey, orange juice, mustard, ground black pepper, poppy seed, shredded kale

Taken from www.cookbooks.com/Recipe-Details.aspx?id=259419 (may not work)