Lean Turkey-Prosciutto Stack with Fresh Mediterranean Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Turkey-Prosciutto Stack with Fresh Mediterranean Vegetables

YOUR SOLIN GENERATED RECIPE

Lean Turkey-Prosciutto Stack with Fresh Mediterranean Vegetables

Savor the delightful layers of lean roasted turkey breast and savory prosciutto, accented by crisp Mediterranean vegetables and a subtle drizzle of olive oil. This stack delivers a balance of flavors with a refreshing crunch from locally sourced produce, perfectly complemented by a side of toasted whole wheat bread.

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NUTRITION

352kcal
Protein
38.0g
Fat
10.5g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Turkey Breast

2 slices Prosciutto

1 slice Whole Wheat Bread

1/2 cup diced Tomato

1/2 cup sliced Cucumber

1/2 cup sliced Red Bell Pepper

1 cup Spinach

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Start by lightly toasting the whole wheat bread until it is crisp and warm.

  • 2

    Lay out the lean turkey breast slices on a plate. Carefully layer the prosciutto slices on top of the turkey to form a neat stack.

  • 3

    In a separate bowl, combine the diced tomato, sliced cucumber, red bell pepper, and spinach. Toss the vegetables gently to mix.

  • 4

    Drizzle the extra virgin olive oil over the vegetable mixture and season lightly with salt and pepper if desired.

  • 5

    Place the vegetable salad on top of the turkey-prosciutto stack or serve it on the side. Enjoy with the toasted whole wheat bread.

Lean Turkey-Prosciutto Stack with Fresh Mediterranean Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Turkey-Prosciutto Stack with Fresh Mediterranean Vegetables

YOUR SOLIN GENERATED RECIPE

Lean Turkey-Prosciutto Stack with Fresh Mediterranean Vegetables

Savor the delightful layers of lean roasted turkey breast and savory prosciutto, accented by crisp Mediterranean vegetables and a subtle drizzle of olive oil. This stack delivers a balance of flavors with a refreshing crunch from locally sourced produce, perfectly complemented by a side of toasted whole wheat bread.

NUTRITION

352kcal
Protein
38.0g
Fat
10.5g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Turkey Breast

2 slices Prosciutto

1 slice Whole Wheat Bread

1/2 cup diced Tomato

1/2 cup sliced Cucumber

1/2 cup sliced Red Bell Pepper

1 cup Spinach

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Start by lightly toasting the whole wheat bread until it is crisp and warm.

  • 2

    Lay out the lean turkey breast slices on a plate. Carefully layer the prosciutto slices on top of the turkey to form a neat stack.

  • 3

    In a separate bowl, combine the diced tomato, sliced cucumber, red bell pepper, and spinach. Toss the vegetables gently to mix.

  • 4

    Drizzle the extra virgin olive oil over the vegetable mixture and season lightly with salt and pepper if desired.

  • 5

    Place the vegetable salad on top of the turkey-prosciutto stack or serve it on the side. Enjoy with the toasted whole wheat bread.