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Steps
1
Wash the salad greens, let drain and refrigerate.
2
Cut the turkey into 1/2-inch pieces to measure 2 cups. Thinly slice the celery to measure 1 cup. Peel and cut the green onion into 1/8-inch slices. Drain the orange segments and water chestnuts in a strainer.
3
In a large bowl, mix the yogurt and ginger. Stir in the turkey, celery, onion, orange segments, water chestnuts and grapes. Cover with plastic wrap; refrigerate at least 2 hours.
4
On 4 plates, arrange the salad greens. Top greens with turkey salad.
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Substitute 2 cups cut-up cooked ham for the turkey.
Purchase cooked turkey or chicken at the deli counter of the supermarket if you don't have leftover cooked turkey or chicken on hand.
Walnuts or pecans can be substituted for the water chestnuts to add crunch to this salad. Use 1/2 cup coarsely chopped nuts.
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