Real Recipes

1/2 Cup vegetable oil
1/4 Cup white wine vinegar
1/2 Teaspoon garlic powder
Dash white pepper
3/4 Cup chopped carrot
3/4 Cup chopped celery
1/4 Cup chopped onion
2 Cups rotini pasta (or other small pasta), cooked and drained
1 Cup sliced pitted black olives
1 Package (8 ounces) frozen artichoke hearts thawed and well drained
3 Cups cubed cooked turkey
Leaf lettuce

In small bowl, combine oil, vinegar, garlic powder and pepper. In large
bowl, combine carrot, celery, onion and rotini. Add oil mixture; toss to
coat. Add olives,artichokes and turkey; toss gently. Cover and chill
thoroughly. To serve, spoon each portion onto lettuce leaves.