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Ingredients

• 1 cup reduced sodium chicken broth
• 1/2 teaspoon curry powder
• 1/4 teaspoon salt
• 3/4 cup uncooked couscous
• 1/2 cup golden raisins
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 teaspoons honey Dijon-style mustard
• 2 cups chopped leftover cooked Butterball® Turkey
• 1 can (11 ounces) mandarin oranges, drained
• 1 cup halved seedless red grapes
• 1/3 cup chopped celery
• 1/3 cup sliced green onions
• 1/3 cup slivered almonds, toasted

Description

Salad Of Leftover Turkey, Couscous, Oranges, Celery, Grapes And Almonds With A Hint Of Curry.

Butterball