Instructions: In a small skillet over medium-high heat, toast almonds until golden. Set aside to cool.

Fill a medium bowl with ice and water. Set aside. Bring 4 cups water to boil in medium sauce pan over high heat. Break broccoli florets into bite-sized pieces and blanch in boiling water until just crisp-tender, about 4 minutes.

Drain and immediately place broccoli in ice bath to stop cooking.

In a large bowl, combine toasted almonds, broccoli, turkey, grapes, mayonnaise and tarragon. Mix well. Add salt and pepper to taste. Serve chilled.

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