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Source: America's Favorite Food Associations

Turkey and Pasta Salad Vinaigrette
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Serves: 6
Prep Time: 15 minutes
Cook Time: 0 minutes
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1/2 cup Crisco® Vegetable Oil
1/4 cup white wine vinegar
1/2 teaspoon garlic powder
Dash white pepper
3/4 cup carrot, chopped
3/4 cup celery, chopped
2 cups rotini, cooked and drained
1 cup pitted black olives, sliced
1 package (8 ounces) frozen artichoke hearts, thawed and well drained
3 cups cooked turkey, cubed
leaf lettuce

In small bowl, combine oil, vinegar, garlic powder and pepper.

In large bowl, combine carrot, celery, onion and rotini. Add oil mixture; toss to coat. Add olives, artichokes and turkey; toss gently. Cover and chill thoroughly.

To serve, spoon each portion onto lettuce leaves.

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