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1/4 c. low fat plain yogurt
2 tbsp. mayonnaise
2 tsp. Dijon style mustard
1 tsp. shredded fresh ginger
1 tsp. lemon juice
1/4 tsp. sugar
1 tsp. pepper
3/4 lb. cook, low salt turkey,
in one piece, cubed (2 c.)
3/4 lb. new red potatoes, cooked
and cubed
1/2 lb. asparagus spears, cut
in 1-inch pieces and stemed until tender

Combine yogurt, mayonnaise, mustard, ginger, lemon juice, sugar and pepper in large bowl; blend well. Add turkey, room temperature potatoes and asparagus; toss together until combined well. Serve over lettuce leaves.