1/4 cup light mayonnaise
1 1/2 tablespoons Dijon mustard
2 teaspoons fresh lemon juice
1 tablespoon finely chopped shallot
2 teaspoons finely chopped fresh tarragon
2 cups shredded leftover white-meat turkey
1/2 cup red grapes, halved
1 celery stalk, sliced diagonally, 3/8-inch thick (about 1/2 cup)
4 cups butter lettuce
1. Whisk together first 5 ingredients in a medium bowl to make dressing.
2. Combine the turkey, grapes, and celery with dressing. Place 1 cup lettuce on each of 4 salad plates and top with turkey mixture.