Wild Rice Turkey Salad

• 3 cups cooked wild rice
• 3 cups cubed cooked turkey
• 1/3 cup chopped green onions
• 1/3 cup chopped celery
• 1 can (8 ounces) sliced water chestnuts, drained and halved
• 2/3 cup mayonnaise
• 2/3 cup sour cream
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 1/2 teaspoon dill weed
• 1 cup cashews, divided
• 1 cup halved seedless red grapes

1. 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 at least 2 hours.
2. Coarsely chop 3/4 cup cashews. Just before serving, stir the grapes and chopped cashews into salad. Garnish with remaining cashews.

rice, turkey, green onions, celery, water chestnuts, mayonnaise, sour cream, salt, white pepper, dill weed, cashews, red grapes

Taken from www.tasteofhome.com/recipes/wild-rice-turkey-salad/ (may not work)