Cook noodles in boiling salted water until al dente.
Immediately drain in a colander. Rinse with cold water; drain,
In a mixing bowl combine the chopped turkey, green grape halves,
crumbled blue cheese, celery, green onion, and cooked noodles.
Set the turkey-noodle mixture aside.
For dressing, in a blender container combine the mayonnaise or
salad dressing, cream-style cottage cheese, milk, and lemon
Cover and blend just until the mixture is nearly smooth. Pour
the dressing over the turkey-noodle mixture; toss gently to
coat. Cover and chill in the refrigerator for at least 2 hours.
Turn the turkey-noodle mixture into a lettuce-lined serving
bowl. Sprinkle with toasted slivered almonds.
Makes 4 or 5 main-dish servings.