Spinach, Arugula and Turkey Salad

Ingredients

• Turkey Breast150 g
• Spinach1 cup (30 g)
• Arugula1/2 cup (10 g)
• Tomato1/2 count (65 g)
• Onion1/4 count (38 g)
• Mustard1 teaspoon (5 g)
• Lemon Juice1 tablespoon (15 g)
• Olive Oil2 teaspoon (7 ml)
• Stevia1 packet (1 g)

Instructions

1. 1

   Step 1

   For this recipe, the vegetables need to be previously washed and dried.

2. 2

   Step 2

   Heat the pan over high heat. In the meantime, season the turkey with half the olive oil, salt and pepper.

3. 3

   Step 3

   Once heated, add the turkey, lower the heat to medium and cook each side for about 4-5 minutes or until browned.

4. 4

   Step 4

   At the same time, cut the tomato into wedges and cut the onion into thin slices or strips.

5. 5

   Step 5

   Cut the turkey meat in bites.

6. 6

   Step 6

   For the dressing: Mix the mustard, lemon juice, remaining olive oil and stevia. Add salt and pepper to taste.

7. 7

   Step 7

   Serve the salad (turkey, arugula, spinach, tomato and onion) on a plate and mix with the dressing.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Spinach, Arugula and Turkey Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.