Grape'n Turkey Wild Rice Salad

4 cups cooked wild rice
2 cups cubed Jennie-O® Oven Roasted Turkey Breast
1/2 cup thinly sliced green onions
1 can (8 oz) sliced water chestnuts, drained
salt and pepper, to taste
1/2 lb seedless green grapes, halved
2/3 cup cashews

Dressing (whisk together):
1/2 cup mayonnaise
1 tsp lemon juice
2 tbsp milk
1/4 tsp tarragon

In large bowl, combine wild rice, turkey, onions, water chestnuts, salt and pepper; toss with dressing. Chill. Just before serving, fold in grapes and cashews.

Recipe compliments of the Minnesota Cultivated Wild Rice Council