Curried Turkey Salad – St. Supéry Estate Vineyards & Winery

Ingredients

• 2 pounds cooked turkey cut into 1 inch chunks
• 1 ½ cups mayonnaise
• ⅓ cup dry white wine
• ¼ cup mango chutney
• 2 tablespoons curry powder
• 1 tablespoon fresh lemon juice
• ½ teaspoon ground ginger
• 3 green onions, chopped
• 2 celery stalks, chopped
• ½ cup grapes, cut in half
• Salt and pepper to taste
• ⅔ cup roasted salted cashews