1 (16 oz.) pkg. Birds Eye Farm Fresh broccoli, baby carrots and water chestnuts
2 tbsp. lemon juice
2 tbsp. white wine vinegar
1/4 tsp. curry powder
1/4 tsp. salt
Dash of pepper
1/2 c. oil
1 pineapple
12 oz. Louis Rich Hickory Smoked or Oven Roasted Breast of Turkey, cut in julienne strips
2 tbsp. toasted sesame seed

Place vegetables in a strainer and hold under cold running water until completely thawed; drain. To prepare dressing, mix lemon juice, vinegar, curry powder, salt and pepper in a small bowl. Whisk in oil until well blended.

Cut pineapple in half lengthwise. Cut out core and fruit, leaving shells. Cut fruit into bite-size chunks. Toss pineapple, turkey and vegetables with prepared dressing. Spoon into pineapple shells and sprinkle with sesame seed. Makes about 6 cups or 6 servings.