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DRESSING:
2 cups Mayonaise
3/4 cup Soy sauce
2 tablespoons Szechwan hot
oil
1/4 cup Sesame oil
1 tablespoon Dijon mustard
2 Garlic cloves
1. Cook angel hair pasta
al dente.
2. Dice turkey, bell pepper
and peeled carrots.
3. Drain and slice water
chestnuts.
4. Remove stems from cilantro
and use the leaves only save a little for the
garnish.
5. Chop green onions.
6. Slice the cobletts.
7. Slice the snow peas on
a diagonal into thin strips.
8. Toast the sesame seeds
and reserve 1 TBSP. for the garnish.
9. Toss ingredients together.
10. Combine all dressing
ingredients in food processor.
11. Add to salad and toss.
12. Garnish with toasted
sesame seeds and cilantro.
