4 c. chopped cooked turkey
8 c. torn Boston lettuce
2 c. pineapple chunks, drained
1 c. chopped dry roasted cashew nuts
2 c. pineapple-ginger dressing (make ahead)

PINEAPPLE - GINGER DRESSING:

1 c. pineapple juice, unsweetened
3 tbsp. rice vinegar
2 tbsp. low sodium soy sauce
1/2 tsp. ground ginger or 1 tbsp. finely chopped fresh ginger root
1 tsp. garlic powder
1/2 c. mayonnaise

Blend thoroughly and store in refrigerator for at least 12 hours before using.

1. Marinate chopped turkey in dressing for at least 4 hours before serving. Use 1 cup of dressing at this time.

2. Combine turkey, lettuce leaves, pineapple, all of dressing and cashews; mix thoroughly.

3. Optional - add 1/4 cup additional mayonnaise to salad for a thicker dressing.