Turkey & Cranberry Salad

Name: Turkey & Cranberry Salad
Prep time: 12 min
Total time: 12 min
Yield: 2 servings
Ingredients: 200g, sliced Turkey; 3 handfuls (80g) Arugula; a handful, dried (40g) Cranberries; a small handful (30g) Walnuts; 1 tbsp (15g) Olive Oil

Recipes · Lunch · Recipe, Typed Supps

What to do with the leftovers, any month of the year.

Allergens and patterns

Contains tree nuts. Fits: Gluten-free.

Ingredients

200g, sliced Turkey — Very lean protein — about as high a protein-to-fat ratio as meat gets.
3 handfuls (80g) Arugula — Peppery leaves against sweet dried fruit.
a handful, dried (40g) Cranberries — Sweetness and chew. Dried cranberries are almost always sweetened, so this is the sugar in the bowl.
a small handful (30g) Walnuts — Omega-3 and crunch.
1 tbsp (15g) Olive Oil — With a splash of balsamic, the whole dressing.

Nutrition per serving

Calories: 310.5 kcal
Protein: 21.9g
Carbohydrate: 3g
of which sugars: 2.8g
Fat: 23.3g
of which saturated: 3.7g
Fibre: 2g
Sodium: 281.1mg

Method

Whisk the oil with a splash of balsamic vinegar and a pinch of salt.
Toss the rocket in the dressing.
Layer the turkey, cranberries and walnuts over the top.

Nutrients it supplies

Calcium
L-Tryptophan
Manganese
Quercetin
Selenium