Perfect as an appetizer or a light lunch, lettuce cups are a fun way to serve this low-fat turkey salad. Diced plums offer unexpected sweetness while toasted almond slivers add nutty crunch.
12 oz. extra thick, deli-sliced, low-sodium oven-roasted turkey breast
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 tbsp fat-free plain yogurt
1 tbsp white wine vinegar
1 tbsp finely chopped fresh tarragon
Sea salt to taste
3 tbsp sliced almonds, toasted
12 butter lettuce leaves
Step 1: Stir together all ingredients except almonds and lettuce in a medium bowl. Cover and refrigerate until ready to serve.
Step 2: Stir in almonds just before serving. Spoon about 1/4 cup mixture into each lettuce leaf.
Reprinted with permission from the California Tree Fruit Agreement.