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Fruited Turkey Salad
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Ingredients 2-1/2 cups cooked, cubed turkey 1 package (6 oz.) frozen peapods, thawed 1 cup seedless red grapes, sliced in half ½ medium red pepper, cut into julienne strips 2 cups fresh pineapple chunks 1 can (8 oz.) water chestnuts, drained, sliced Dressing ¼ cup mayonnaise 2 teaspoons prepared sweet and sour sauce ¼ cup prepared ranch style dressing 1 teaspoon Morton^® Nature's Seasons^® Seasoning Blend 2 tablespoons prepared mango chutney*

Directions In large bowl, combine all salad ingredients. In separate bowl, blend all dressing ingredients. Pour dressing over salad and toss until well coated. Fruited turkey salad may be served over mixed greens or in pineapple “boat.” Garnish with fruit kabobs or grape cluster, if desired. *Variation: If mango chutney is not available, orange marmalade or apple butter may be substituted.