Your Source of Summer C

Tarragon Turkey Salad Lettuce Cups with Plums and Toasted Almonds

Prep time: 15 minutes

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 tablespoons fat-free plain yogurt
1 tablespoon white wine vinegar
1 tablespoon finely chopped fresh tarragon
  Sea salt to taste
3 tablespoons sliced almonds, toasted
12 butter lettuce leaves
Recipe Photo

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Stir together all ingredients except almonds and lettuce in a medium bowl. Cover and refrigerate until ready to serve. Stir in almonds just before serving. Spoon about 1/4 cup mixture into each lettuce leaf.

Makes 4 servings

Nutritional analysis per serving: Calories: 170; Fat: 7g; Saturated Fat: 0g; Trans Fat: 0g, Cholesterol: 45mg; Sodium: 740mg; Carbohydrates: 9g; Fiber: 2g; Sugars: 5g; Protein: 17g; Vitamin A: 15%; Vitamin C: 8%; Calcium: 6%, Iron: 2%

Jackie’s Tip

Filler up! Many Americans are getting only about half of the fiber they need daily. That’s not good news. Fiber has many benefits, including playing a role in regulating weight, managing cholesterol levels, promoting regularity and more. The good news…you can easily boost your fiber intake by first heading to the produce department of your local market. Then go for the pick-of-the-season—California peaches, plums and nectarines are succulent summertime picks as they all contain 2 grams of fiber in each serving.

Jackie’s Cooking Tip: Dice ‘em and plop ‘em into veggie, poultry or tuna salads. You’ll love filling up on fiber with my Tarragon Turkey Salad Lettuce Cups with Plums and Toasted Almonds.