Curried Turkey and Rice Salad

Servings: 6

Ingredients:

1/2 cup cholesterol-free
reduced-calorie mayonnaise or salad
dressing
1/2 cup plain nonfat yogurt
3/4 teaspoon curry powder
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground red pepper
(cayenne)
3 cups cold cooked rice
2 cups cut-up cooked turkey or
chicken
1 cup sliced celery (about
2 medium stalks)
1/2 cup chopped bell pepper (about
1 small)
1 (15-1/4-ounce) can pineapple chunks
in juice, drained
Salad greens
2 medium tomatoes, cut into wedges

Instructions:

Mix mayonnaise, yogurt, curry powder, ginger, salt and red pepper in large glass or plastic bowl. Stir in rice, turkey, celery, bell pepper and pineapple. Cover and refrigerate about 2 hours or until chilled. Just before serving, line 6 salad plates with salad greens. Divide salad evenly among plates. Garnish with tomato wedges. 6 servings