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3
out of 5
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good jumping off point,
May 12, 2008
Guest
mauserati
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"I made alterations because 1. don't like salads that "weep" and dilute the dressing, 2. don't like pasta salads with flesh in them.
I prepared the cuke and combined with salsa, so the salt would draw out the juices; let the mixture drain ~15 minutes. My turkey was plenty moist so I omitted the milk altogether.
The dressing sounded heavy and too rich for my taste so I halved the sour cream (used Mexican crema--yummy!) and quartered the mayo; i.e., 1/4 cup crema and 1 tablespoon mayo.
I was serving some South Beach/Atkins friends, so I left out the pasta and made lettuce rolls, which they loved! Consensus is: using drained chipotle salsa put it over the top. The smoky slightly spicy flavor was a big success.
For myself, next time I'll try a fruit salsa like peach or mango, and jicama or water chestnut instead of cuke for crunch.
There's a little left over, so I rolled it into a tortilla with lots of herbs, a sliced hardcooked egg as filler, and will take to work as a wrap sandwich for lunch. Taking lime wedges to squeeze over each bite for a fresh kick.
Hope the salsa doesn't get too picante overnight!"
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