 To
Recipe List |
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| INGREDIENTS: |
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 2
(8 oz.) packages of House Tofu Shirataki Noodle or Tofu Shirataki Fettuccine Shape |
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1/4
cup fat-free raspberry vinaigrette dressing |
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2
Tbsp. chopped fresh basil or 1/2 tsp. dried basil* |
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1/2
cup chopped green onions |
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1/2
cup 1 inch slices sweet red pepper |
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1/2
cup thin slices greenhouse cucumber, halved |
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1
cup (4 oz.) roasted turkey, cut in 1-inch pieces |
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1/2
cup tossed slivered almonds |
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1/2
avocado, cut in chunks |
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1
cup fresh or frozen raspberries (keep 2 Tbsp. for garnish) |
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2
cups mixed salad greens |
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Fresh basil leaves |
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| MAKES
FOUR SERVINGS |
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| PREP
TIME: 30 minutes CHILL
TIME: Up to an hour if desired |
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| DIRECTIONS: |
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Prepare noodles according to package directions below. Cut in 2-inch length.
In non-stick skillet, toss noodles over medium-high heat until dry.
Place noodles in a large bowl, add dressing and basil.
Add vegetables and turkey, toss lightly. (Can be chilled up to 1 hour if desired).
Before serving, add almonds, avocado, raspberries and salad greens. Toss again, add more dressing if required.
Garnish with basil and reserved raspberries.
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