Ingredients
1
bag (1 lb) Garlic frozen vegetables with pasta
3
cups finely shredded green cabbage
1
cup cubed cooked turkey
1/2
cup shredded carrot
1
medium green onion, chopped (1 tablespoon)
1/3
cup reduced-calorie coleslaw dressing
5
lettuce leaves
5
lime slices
5
fresh parsley sprigs
Preparation
Cook frozen vegetables with pasta as directed on bag until vegetables are crisp-tender; place in large bowl. Cool in refrigerator 15 minutes.
Stir cabbage, turkey, carrot and onion into vegetables with pasta mixture. Pour dressing over salad; toss gently to combine. Cover; refrigerate at least 1 hour to blend flavors. Serve on lettuce-lined plates; garnish with lime slices and parsley.
