A Cool Way To Use Leftover Turkey

Diana Helfand
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Wednesday - November 22, 2006
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Dr. Gene Awakuni joined the University of Hawaii-West Oahu as chancellor in March, 2005. He will be leading the transition to a full four-year curriculum, since UH-WO presently only offers the last two years of selected bachelor’s degrees, and has students transferring in most of the time with associate degrees.

Dr. Awakuni also is actively engaged in leading the way to a new campus for the residents of West Oahu, which is planned to be built in Kapolei within the next few years.

Dr. Awakuni is actually a local boy returning to Hawaii, where he grew up. He earned his doctorate in counseling and consulting psychology from Harvard University, and has held high-level positions at Stanford University, Columbia University, UC Irvine and others.

It is a pleasure to dedicate this recipe to him.

Here’s a good way to use some of the turkey leftovers from Thanksgiving.

A happy Thanksgiving Day to all!

When purchasing, choose grapes that are firm, undamaged and evenly colored. They should still be firmly attached to the stem.

The grape is a good source of potassium, and contains vitamin C, thiamine and vitamin B6.


* 12-ounce package spiral pasta, cook al dente and drain
* 1 1/2 cups diced cooked turkey breast
* 1 1/2 cups seedless grapes (any color), halved
* 1/4 cup diced Maui onions
* 1 cup diced nonfat Cheddar cheese
* 1/2 cup diced firm, ripe tomato

For Dressing:

* 1/4 cup reduced-fat mayonnaise
* 1/4 cup nonfat sour cream
* 2 tablespoons apple cider vinegar
* 1 tablespoon prepared Dijon-style mustard
* 2 teaspoons sugar
* 1/8 teaspoon caraway seed
* 1/4 teaspoon dried dill
* salt and pepper, to taste

In a large bowl, combine pasta, turkey, grapes, onion and cheese. Toss to mix. Add tomato and toss lightly.

Mix all dressing ingredients and whirl in blender until smooth. Pour over salad and toss lightly to coat. Chill for about three hours and serve.

Makes six servings.

Approximate Nutrition Information Per Serving:

Calories: 264 Fat: 6.3 grams Cholesterol: 25 milligrams Sodium: 600 milligrams

(Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program.)

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