- 4 medium cantaloupes, halved and seeded
- 4 cups cubed cooked turkey breast
- 1 1/2 cups seedless red grapes, halved
- 1 cup chopped celery
- 1/2 cup fat-free plain yogurt
- 1/4 cup reduced-fat mayonnaise
- 1 teaspoon lemon juice
- 1/2 teaspoon ground ginger
- 1/8 teaspoon salt
- 1/2 cup chopped unsalted dry roasted cashews
- Make melon balls from one cantaloupe half; refrigerate remaining cantaloupe halves. In a large bowl, combine the turkey, grapes, celery and cantaloupe balls. In a small bowl, combine the yogurt, mayonnaise, lemon juice, ginger and salt. Pour over turkey mixture and stir gently to coat. Cover and refrigerate for 1 hour. Stir in cashews just before serving. Spoon 1 cup salad into each cantaloupe half.