Name: Grilled Turkey and Spinach Salad with Balsamic Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.75 oz Roasted Turkey Breast, sliced; 2 cups Baby Spinach; 1/2 cup Cherry Tomatoes, halved; 1/2 cup Cucumber, sliced; 2 tbsp Red Onion, thinly sliced; 1 tbsp Walnuts, chopped; 1 tbsp Extra Virgin Olive Oil; 1 tbsp Balsamic Vinegar

Grilled Turkey and Spinach Salad with Balsamic Vinaigrette

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

YOUR SOLIN GENERATED RECIPE

Grilled Turkey and Spinach Salad with Balsamic Vinaigrette

Grilled turkey breast sliced over fresh baby spinach and crisp cucumbers, finished with a drizzle of tangy balsamic vinaigrette.

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NUTRITION

Protein

19g

Fat

19.6g

Carbs

12.7g

SERVINGS

1 serving

INGREDIENTS

1.75 oz Roasted Turkey Breast, sliced

2 cups Baby Spinach

1/2 cup Cherry Tomatoes, halved

1/2 cup Cucumber, sliced

2 tbsp Red Onion, thinly sliced

1 tbsp Walnuts, chopped

1 tbsp Extra Virgin Olive Oil

1 tbsp Balsamic Vinegar

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PREPARATION

1
Season the turkey breast with a pinch of salt and pepper and grill over medium-high heat until fully cooked, then set aside to rest before slicing into thin strips.
2
In a small bowl, whisk together the extra virgin olive oil and balsamic vinegar to create the dressing.
3
Place the fresh baby spinach in a large salad bowl as the base.
4
Add the halved cherry tomatoes, sliced cucumbers, and red onion to the spinach.
5
Toss the vegetables gently with the prepared balsamic vinaigrette until lightly coated.
6
Top the salad with the grilled turkey slices and sprinkle with chopped walnuts for added texture.