Turkey and Wild Rice Salad



2/3 c mayonnaise

1/3 c light sour cream

2 tbsp fresh lemon juice

1/4 tsp dried tarragon leaves, crumbled

4 c COOKED TURKEY, cubed

3 c cooked wild rice, cooled

1/3 c scallions, finely sliced

8 oz water chestnuts, drained and cut into a small dice

1/2 tsp salt

1/2 tsp freshly ground black pepper

1 tsp curry powder

1 c seedless green grapes, halved

1 c salted cashews



In a small bowl, blend mayonnaise, sour cream, lemon juice and tarragon together. Cover and chill.

In a large bowl, combine turkey, wild rice, scallions, water chestnuts, salt, pepper and curry.

Stir mayonnaise mixture into turkey mixture. Blend well.

Cover and refrigerate for 3-4 hours or until well chilled.

Fold in grapes and cashews. Portion into 1-cup servings and serve on chilled lettuce lined plates or shallow bowls.