A Leftover Turkey Salad To Gobble Up
Hawaii Symphony Orchestra, Hawaii’s premier performing arts organization, carrying on an orchestral legacy that goes back more than a century, will celebrate the holiday season with two of its most popular programs in November and December at Blaisdell Concert Hall.
At the orchestra’s helm as executive director is Jonathan Parrish, who states: “The holidays are a great time to enjoy festive music, starting with our Masterworks concert Sunday, Nov. 30, then The Messiahwith Oahu Choral Society at Hawaii Theatre, the always popular Nutcrackerwith Ballet Hawaii, and Beethoven’s Ninth Symphony with conductor JoAnn Falletta.”
Born in Washington, D.C., Parrish moved to Hawaii from Virginia in 1998 to perform with the symphony, and in 2013 was hired as executive director of Hawaii Symphony Orchestra. His wife Minou teaches ballet at Ballet Hawaii, University of Hawaii, Queen Emma Ballet, Punahou School and NIX Performing Arts Center. The couple is expecting their first child in April.
For more information about the programs, please call 946-8742.
Got leftover turkey from your Thanksgiving meal? Here’s a light, colorful and easy salad that is great the day after. I like to serve this salad with crusty rolls or a sliced baguette for a complete meal.
Pasta should be cooked in rapidly boiling water. Add long pasta, such as linguini, in a bunch, gradually pushing it down as it softens; other types of pasta should be added in a steady stream. It is best to cook pasta al dente (slightly firm to the bite).
Pasta is a good source of energy and protein, and is rich in carbohydrates in the form of starch. Because starch is absorbed slowly by the body, it is recommended for athletes needing long-term muscle fuel, and for endurance competitions.
Enriched pasta contains thiamine, niacin, pantothenic acid, magnesium, phosphorus, iron, zinc and copper.
ROMA TOMATO TURKEY MACARONI SALAD
* 1 1/2 cups cubed cooked turkey
* 1 pound whole wheat or regular elbow macaroni, cooked al dente, drained and cooled in colander
* 6 firm Roma tomatoes, diced
* 1 small Maui onion, finely diced
* 3/4 cup cooked and cooled frozen baby peas
* 1 bottle fat-free balsamic vinaigrette, or to taste
* salt and pepper, to taste
* 1/3 cup crumbled feta cheese
Place elbow macaroni in large bowl and toss with tomatoes, onion and peas. Add dressing to taste, and toss lightly until ingredients are coated. Add salt and pepper and toss to combine. Refrigerate for at least one hour. When ready to serve, toss in turkey and sprinkle feta cheese on top.
Makes six servings Approximate Nutrition Information Per Serving:
Fat: 5 grams
Cholesterol: 15 milligrams
Sodium: will vary according to salt added