Anonymous Fri Oct 07 11:22:41 2005

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