A light and colorful turkey salad with cubed mango, red grapes, chopped celery and green onions, tossed in a honeyed lime yogurt dressing. This recipe is a great use for leftover turkey, too.

Honey Lime Turkey Salad

1 cup plain low fat yogurt
2 tablespoon honey
2 tablespoon lime juice
1 teaspoon lime peel
1/4 teaspoon salt
1/4 tablespoon pepper
3 cups Honeysuckle White Whole Turkey, cooked, cubed (great for leftovers)
1 large mango, cubed (or use apricot or peach)
1 cup red grapes, halved
1/4 cup celery, chopped
1 tablespoon green onion, chopped

1. In large bowl, combine yogurt, honey, lime juice, lime peel, salt, and pepper. Mix well. Stir in remaining ingredients, tossing to coat. Refrigerate, covered, overnight or up to 24 hours. Goes well with white corn tortilla chips or homemade fried flour tortilla chips.

Makes 4 servings.

Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.