Welcome to another edition of “I made a salad for lunch”… Seriously, though, I feel like that is all I make for lunch. I promise to make something different soon, but this is definitely my Go To. This is because you can get a lot of volume fora lot less calories in a salad. More volume = feeling fuller longer, which helps stop you from unnecessary snacking later in the afternoon (which is different from necessary snacking, which is definitely a thing.. Reece’s Puffs as a pre-workout anyone?). Anyway, this is why a big salad full of lots of veggies and/or fruits is my go to for lunch.
Today, though, I made a salad with a bit more fat and a bit less carbs than normal. This is because I had a pretty low fat breakfast (Chocolate Peanut Butter Protein Pancakes.. recipe coming soon!) and so I wanted something with a little crunch and sweetness.
Thus the Toasted Walnut Cranberry Turkey Salad was created. To create this Thanksgiving inspired salad just follow the steps below (just FYI, I’m going to include the grams of each ingredient for those are you that use a food scale to measure their food):
First, saute 20g (a little less than 1/4 c.) of Walnut Pieces in a frying pan on the stove on medium heat. Saute until hot and a little browned and toasty.
Combine in bowl:
- 3/4 Granny Smith Apple, diced (75g)
- 1/4 c. Canned Cranberry Relish (70g)
- 3 dashes Pepper
Place on plate:
- 2 c. Spinach (40g)
- 11 pods Sugar Snap Peas (40g)
- 4 slices Turkey, sliced into small pieces
Top with Cranberry/Apple mixture.
- 1/4 c. Shredded Mozzarella Cheese (28g)
- Toasted Walnuts
- 1 T. Balsamic Vinaigrette (15g)
Go to the recipe page for this salad HERE!