Recipe: Tarragon Turkey Salad Lettuce Cups with Plums and Toasted Almonds

TARRAGON TURKEY SALAD LETTUCE CUPS
WITH PLUMS AND TOASTED ALMONDS

12 ounces extra thick, deli-sliced, low-sodium oven-roasted turkey breast, diced
2 fresh California plums, pitted and diced
1/2 cup thinly sliced celery
1/4 cup minced red onion
1/4 cup light mayonnaise
2 tablespoons fat-free plain yogurt
1 tablespoon white wine vinegar
1 tablespoon finely chopped fresh tarragon
Sea salt (to taste)
FOR SERVING:
3 tablespoons sliced almonds, toasted
12 butter lettuce leaves

Stir together all ingredients except almonds and lettuce in medium bowl. Cover and refrigerate until ready to serve.

TO SERVE:
Stir in almonds just before serving. Spoon about 1/4 cup mixture into each lettuce leaf.

Makes 4 servings
Source: California Tree Fruit Agreement