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THAI PEANUT PASTA TURKEY SALAD (meat)

3/4 pound cooked turkey meat cut into strips
1/2 pound uncooked spaghetti
2 cups water
1 teaspoon salt
1/3 cup shredded carrots
4 green onions—thinly sliced
1/3 cup dry roasted peanuts—chopped 1/3 cup soy sauce
1/4 cup vegetable oil
2 tablespoons white vinegar
2 tablespoons peanut butter
2 tablespoons sugar
2 tablespoons sesame seeds—toasted
dash crushed red pepper

Break pasta into thirds In a sauce pan bring the water and salt to a boil. Add the pasta. Boil for 5 minutes, or until just tender. Drain the pasta and rinse it with cold water. Drain again.

To make salad: In large salad bowl, combine the turkey, pasta, carrots, onions and peanuts toss and set it aside. In a small bowl, combine soy sauce, vegetable oil, vinegar, peanut butter, sugar, sesame seeds and red pepper. Stir until thoroughly combined. Add the dressing to the salad. Toss to coat and cover and refrigerate until ready to serve.

This recipe was sent to me by a reader who swears that it is as close to the Byerly’s (a great grocery store) Thai chicken salad as you can get.