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Recipe by: alission
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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
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
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