Turkey Luncheon Salad

This sounds so good. It comes via the Taste of Home/Healthy Cooking Special Holiday Edition 2008, and placed here for safe keeping. This sounds like a great use for left over turkey or even roasted chicken!!

• Ready In: 25 mins
• Serves: 7

Ingredients

• 2  cups  cubed  cooked turkey breast
• 2  cups cooked brown rice
• 1 (14 ounce) can bean sprouts, drained
• 1 (8 ounce) can sliced water chestnuts, drained
• 1  celery rib, chopped
• 1  small carrot, shredded
• 1⁄4 cup  finely chopped onion
• 1⁄2 cup fat-free mayonnaise
• 1⁄2 cup nonfat sour cream
• 1  tablespoon low sodium soy sauce
• 3⁄4 teaspoon salt
• 7  lettuce leaves
• 1⁄4 cup dried cranberries

Directions

1. In a large bowl, combine the first 7 ingredients.
2. In a small bowl, combine the mayonnaise, sour cream,soy sauce and salt; pour over salad and gently stir to coat.
3. Serve over lettuce leaves.
4. Sprinkle with cranberries.
5. ENJOY!