Melon Turkey Salad

4 medium cantaloupes, halved and seeded
4 cups cubed cooked turkey breast
1-1/2 cups seedless red grapes, halved
1 cup chopped celery
1/2 cup plain yogurt
1/4 cup mayonnaise
1 teaspoon lemon juice
1/2 teaspoon ground ginger
1/8 teaspoon salt
1/2 cup chopped unsalted dry roasted cashews

Make melon balls from one cantaloupe half; refrigerate remaining cantaloupe halves. In a large bowl, combine the turkey, grapes, celery and cantaloupe balls. In a small bowl, combine the yogurt, mayonnaise, lemon juice, ginger and salt.

Pour over turkey mixture and stir gently to coat. Cover and refrigerate for 1 hour. Stir in cashews just before serving. Spoon 1 cup salad into each cantaloupe half. Makes 7 servings.