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Melon Turkey Salad

By: Carolyn Zimmerman

"'With its combination of tender chunks of turkey, sweet melon balls and juicy grapes, this salad is a winner at our ladies' club,' reports Carolyn Zimmerman of Fairbury, Illinois."

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Prep Time:
20 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 7 servings

Ingredients

4 medium cantaloupes, halved and seeded
4 cups cubed cooked turkey breast
1 1/2 cups seedless red grapes, halved
1 cup chopped celery
1/2 cup fat-free plain yogurt
1/4 cup reduced-fat mayonnaise
1 teaspoon lemon juice
1/2 teaspoon ground ginger
1/8 teaspoon salt
1/2 cup chopped unsalted dry roasted cashews

Directions

Make melon balls from one cantaloupe half; refrigerate remaining cantaloupe halves. In a large bowl, combine the turkey, grapes, celery and cantaloupe balls. In a small bowl, combine the yogurt, mayonnaise, lemon juice, ginger and salt. Pour over turkey mixture and stir gently to coat. Cover and refrigerate for 1 hour. Stir in cashews just before serving. Spoon 1 cup salad into each cantaloupe half.

Footnotes

Nutritional Analysis: One serving (1 cup) equals 157 calories, 5 g fat (2 g saturated fat), 3 mg cholesterol, 243 mg sodium, 21 g carbohydrate, 3 g fiber, 7 g protein. Diabetic Exchanges: 3 very lean meat, 2-1/2 fruit, 1-1/2 fat.

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