Turkey Salad in Cantaloupe Wedges

Ingredients

• 7 3/4 ounces orzo pasta, uncooked
• 2 large cantaloupes
• 3 tablespoons oil
• 4 teaspoons orange juice
• 4 teaspoons vinegar
• 1 teaspoon salt
• 1/2 teaspoon orange peel, grated
• 4 cups cooked turkey, cubed
• 1 cup diced celery
• 1 cup red seedless grape
• 3/4 cup mayonnaise
• 3/4 cup cashew halves
• lettuce leaf

Directions

1. 1

   Cook orzo as directed on pkg., drain and rinse with cold water.

2. 2

   Cut each cantaloupe into six wedges; remove seeds.

3. 3

   Remove melon from rind; cut melon into 1 inch pieces.

4. 4

   Measure 3 cups.

5. 5

   To fashion bow on rind wedge, cut a 1/8 inch strip of rind starting from both points of wedge up to but not through the center of the wedge.

6. 6

   Curl cut strips of rind under; tuck under attached center portion.

7. 7

   Secure with toothpick halves, pushing them almost completely into melon.

8. 8

   Wrap and refrigerate until serving time.

9. 9

   In large bowl, combine oil, orange juice, vinegar, salt and orange peel; blend well.

10. 10

    Add turkey; stir to coat.

11. 11

    Add 3 cups cantaloupe, orzo, celery, grapes and mayonnaise; mix well.

12. 12

    Cover and refrigerate until thoroughly chilled.

13. 13

    Just before serving, stir in cashew halves.

14. 14

    Place cantaloupe wedges on lettuce lined serving plates; spoon 3/4 cup salad into each wedge.