Wild Rice Turkey Salad

If you want to cook excellent food - subscribe to Taste of Home magazine. Then read this magazine on commercial breaks as you are watching Food Network. Your culinary experience will never be the same again. Now, if you want to read a magazine with chic menus, articles about wines, the latest trends in the kitchen, or what diets celebrities are on - this is not your magazine. I've tried many other cooking magazines and this is the one that consistently provides me with delicious recipes!

Ok, enough with the promoting....this salad recipe is from Taste of Home, but I can't tell you which issue because I tore it out of the magazine. This is a great alternative to the typical chicken pasta salad that is present at every potluck, baby shower, and church function you attend.

WILD RICE TURKEY SALAD

• 3 cups cooked wild rice
• 3 cups cubed cooked turkey (I used shredded because they were turkey leftovers)
• 1/3 cup chopped green onions
• 1/3 cup chopped celery
• 1 can sliced water chestnuts, drained and halved
• 2/3 cup mayonnaise
• 2/3 cup sour cream
• 1 tsp salt
• 1/2 tsp white pepper (I forgot to put this in and I definitely missed it)
• 1/2 tsp dill weed
• 1 cup cashews, divided
• 1 cup halved seedless red grapes

In a large bowl, combine the rice, turkey, onions, celery and water chestnuts. Combine the mayonnaise, sour cream, salt, pepper and dill; pour over salad and gently stir to coat. Cover and refrigerate for 2 hours.

Coarsely chop 3/4 cup cashews. Just before serving, stir the grapes and chopped cashews into salad. Garnish with remaining cashews.