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| Turkey on Whole Grain with Cranberry Walnut Salad and Mustard Vinaigrette |
Recently, an old colleague of mine sent me a note and mentioned how he loved the graphics and layout of my blog, but said he won’t try any recipes because he “choses life.” Which was his way of saying that he eats tree bark, sticks and unseasoned meat, instead of food that can be enjoyed. Not all my recipes are a death wish, but I admit that many contain a fair amount of weight watchers points and wouldn’t be good to eat every day for every meal. That said, I don’t eat like that all of the time. The production that goes into the recipe infographics I present here is pretty intense and takes time to complete, so when I do a recipe in that style I usually go for it with no constraints.
This got me thinking. Why not try and publish more of what I eat in a simpler format.
This is what I made for lunch today. A turkey on whole grain toasted bread with honey mustard and a salad with walnut and cranberry dressed with a mustard vinaigrette. Healthy and tasty and not as bad for you as Breakfast Meatlovers Pizza.
I don’t know if this will become a regular thing here. But I’m going to attempt to make more posts like this, blog-worthy bites that are healthier and lighter, but presented in a simpler format, which basically means just a photo and a few words.
Eat well, cook often …
THE RECIPE
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| Cranberry Walnut Salad with Mustard Vinaigrette |
Serves 1, 15 minutes
1/4 lb Turkey, sliced
2 slices Whole grain bread
2 C lettuce (some for sandwich garnish)
1/4 C Walnuts
1/4 C Dried cranberries
1/4 C Extra virgin olive oil
2 Tbs White vinegar
1 Tbs Honey mustard + a little for sandwich
Sandwich
Toast bread, spread a little mustard over both pieces. On one slice layer with sliced turkey, garnish with lettuce, add top piece.
Salad and vinaigrette
Toss together lettuce, walnut and cranberries. In a container mix together olive oil, vinegar and honey mustard. Shake until emulsified. Drizzle over salad. (makes enough dressing for 2 or 3 salads of similar size.
