Crunchy Turkey Salad

1 cup cubed cooked turkey breast

14 cup seedless red grapes, halved

3 tablespoons chopped celery

4 teaspoons chopped pecans

4 teaspoons chopped water chestnuts

Dressing:

3 tablespoons mayonnaise

112 teaspoons dried minced onion

1 teaspoon red wine vinegar

12 teaspoon reduced-sodium soy sauce

14 teaspoon ground ginger

Dash curry powder

In a small bowl, combine the turkey, grapes, celery, pecans and water chestnuts. In another small bowl, combine the dressing ingredients. Pour over turkey mixture; toss to coat. Chill until serving.

Makes 2 servings.

Nutrition information per serving (3/4 cup (prepared with reduced-fat mayonnaise): 232 calories, 12 g fat (2 g saturated), 68 mg cholesterol, 280 mg sodium, 8 g carbohydrate, 1 g fiber, 22 g protein.

Maurice J. Paulk, Wood River