Recipe: Calypso Strawberry Salad

Calypso Strawberry Salad
alt.cooking-chien/Bette/1999
Serves 8-10

This unusual pasta salad recipe by Paula Marchesi of Rocky Point, Long Island, New York was a finalist in the 1997 California Strawberry Festival's Berry Off cooking contest.

Salad
16 oz. of Farfalle pasta or macaroni, cooked and cooled
1 cup cold strawberry yogurt
1 cup cold sour cream
1 pound boneless skinless turkey breast, cooked and cut into cubes
1 cup sliced strawberries
3/4 cup raisins
3/4 cup coarsely chopped pecans

Dressing
1/4 cup mashed fresh strawberries, chilled
1 Tbsp olive oil
1/4 tsp. curry powder
1/4 tsp. ground ginger
1/4 tsp. ground cumin
1/8 tsp. ground allspice
1/8 tsp. cayenne pepper

In a large salad or mixing bowl, combine all salad ingredients, toss to mix well. Chill salad while you prepare the dressing.

In a small container with a cover, combine all your dressing ingredients together. Cover and shake well to mix, pour over salad and toss to mix. Serve.

Optional garnishes
Serve on a bed of lettuce either plain or decorated with fresh strawberries. Figure on 8-10 strawberries if you want 1 with each serving.