Curried Pineapple Turkey Salad

I found this one in the June/July 2007 issue of Light & Tasty and wanted to save. The author says she serves with date-nut bread on the side. Sounds delicious to me

• Ready In: 30 mins
• Serves: 6

Ingredients

• 1 (8 ounce) can unsweetened pineapple chunks
• 5  cups  cooked turkey breast, cubed
• 1  stalk celery, thinly sliced
• 1⁄3 cup raisins
• 1  green onion, chopped
• 1⁄2 cup  reduced-fat mayonnaise
• 1  tablespoon Dijon mustard
• 1  teaspoon curry powder
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon black pepper, freshly ground
• 6  lettuce leaves
• 1  cup red grapes, seedless chopped in half
• 1⁄3 cup  slivered almonds

Directions

1. Drain pineapple, reserving 2 tablespoons juice. In a large bowl, combine the pineapple, turkey, celery, raisins and onion. In a small bowl, combine the mayonnaise, mustard, curry, salt, pepper and reserved pineapple juice. Stir into turkey mixture.
2. Cover and refrigerate until serving. Spoon onto lettuce leaves and top with grapes and almonds.