| 1 cup | Oriental Dressing (recipe |
| | Follows) |
| 8 oz | Cooked turkey breast, cut |
| | Into julienne strips |
| 4 oz | Carrots, cut into julienne |
| | Strips |
| 4 oz | Asparagus, diagonally sliced, |
| | Into 1-inch pieces |
| 4 oz | Fresh spinach, chopped |
| 12 oz | Uncooked linguine, hot cooked |
| | And drained |
| | ORIENTAL DRESSING |
| 1 | Large onion, sliced |
| 1 cup | Water |
| 1/4 cup | Each soy sauce and rice |
| | Vinegar |
| 1 tbsp | Each garlic and ginger root, |
| | Minced |
| 1 tbsp | Each sesame oil and lemon |
| | Juice |
| 1 1/2 tsp | Hot pepper sauce |
| 2 tbsp | Cornstarch |
| 1/4 cup | Water |
ORIENTAL DRESSING:
Spread onion on a large baking pan. Heat in preheated 400* F. oven until edges are dark brown, about 15 minutes. Process onion in covered food processor until smooth. Place onion and remaining ingredients except cornstarch and 1/4 cup water in medium saucepan. Bring to a boil. Combine cornstarch and 1/4 cup water in cup until smooth. Gradually stir into dressing mixture. Heat until mixture boils, stirring constantly. Reduce heat to low; simmer 2 to 3 minutes.
PASTA DISH:
Heat Oriental Dressing in large saucepan over high heat to a boil. Add turkey, carrots, asparagus and spinach; reduce heat to medium. Cook 2 to 3 minutes. Pour over linguine in a large bowl; toss gently to coat.