Ingredients
12
oz. (5 cups) uncooked bow tie pasta (farfalle)
3
cups cubed cooked turkey breast
1
cup chopped yellow bell pepper
1
cup walnut pieces, toasted
1/2
cup sliced green onions
3
cups sliced fresh strawberries
Large lettuce leaves
1/2
cup sugar
2
teaspoons finely chopped onion
1/2
teaspoon salt
1/3
cup lemon juice
1
teaspoon Dijon mustard
2/3
cup oil
1
tablespoon poppy seed
Preparation
Cook pasta as directed on package. Drain; rinse with cold water to cool. Drain well.
Meanwhile, in large bowl, combine all remaining salad ingredients except strawberries and lettuce.
In blender container or food processor bowl with metal blade, combine sugar, onion, salt, lemon juice and mustard. Cover; blend until well mixed. With machine running, add oil in slow, steady stream, blending until dressing is thick and smooth. Add poppy seed; pulse a few times to mix.
Add pasta to salad; stir gently to mix. Add dressing; toss to mix.
Just before serving, gently stir strawberries into salad. Serve immediately so strawberries do not discolor dressing. Arrange lettuce on serving platter. Spoon salad over lettuce.
