Curry Turkey Salad

(a great way to prepare leftover Thanksgiving turkey!)

2 T reduced-fat sour cream
2 T plain yogurt
1 T fresh lime juice
1 t curry powder
1/4 t salt
1/4 t freshly ground black pepper
2 c chopped, cooked turkey
1 c seedless red grapes, halved
1/2 c diced celery
1/4 c chopped red onion
2 T cashew pieces

Combine first 7 ingredients (through pepper) in a large bowl. Stir until smooth.
Add turkey, grapes, celery, onion, and cashews. Stir gently to combine. Serve
over a bed of lettuce or with pita pieces.

yield: 4 one-cup servings

calories: 309 (21% from fat)
fat: 7.3g (sat 2.4g, mono 2.2g, poly 1.7g)
protein: 25.5g
carbohydrates: 35.3g (if served with pita)
fiber: 2g
cholesterol: 57mg
iron: 2.8mg
sodium: 419mg
calcium: 83mg

(copied from November, 2004 issue of Cooking Light magazine)