TURKEY AND CANTALOUPE SALAD--The Platinum Recipes Collection

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TURKEY AND CANTALOUPE SALAD

• 7 3/4 oz. (1 1/4 c.) uncooked orzo or rosamarina
• 2 lg. cantaloupes
• 3 tbsp. oil
• 4 tsp. orange juice
• 4 tsp. vinegar
• 1 tsp. salt
• 1/2 tsp. grated orange rind
• 4 c. cooked, cubed turkey or chicken
• 1 c. diced celery
• 1 c. red seedless grapes
• 3/4 c. mayonnaise
• 3/4 c. cashew halves

Preparation:

Cook orzo to desired doneness, according to package directions. Drain; rinse with cold water.

Cut melon into 1 inch cubes. Measure 3 cups. In large bowl combine oil, orange juice, vinegar, salt and orange peel. Add turkey; stir to coat. Add 3 cups cantaloupe, cooked orzo, celery, grapes and mayonnaise; mix well.

Cover; refrigerate until thoroughly chilled. Just before serving add cashew halves. Maybe served on a cantaloupe wedge or lettuce. This makes a nice luncheon or shower salad. 12 (3/4 cup) servings.

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