Turkey, Spinach, Cranberry and Apple Salad

1. 1 Turkey breast filletpack 600 g ≈ $5.96 140 g
2. 2 Fresh spinachpack 150 g ≈ $2.50 50 g
3. 3 Apples≈ $3.50 per kg 70 g
4. 4 Dried cranberries 12 g
5. 5 Walnutspack 150 g ≈ $4.00 12 g
6. 6 Red onion≈ $3.00 per kg 15 g
7. 7 Greek yogurtpack 250 g ≈ $1.80 30 g
8. 8 Dijon mustard 5 g
9. 9 Olive oil 8 ml
10. 10 Lemon≈ $4.70 per kg 10 g
11. 11 Honey 3 g
12. 12 Salt 2 g
13. 13 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Slice the turkey¹ breast lengthwise into two 1.5 cm (½-inch) thick cutlets, season with salt and pepper.

2. Heat half the oil in a skillet over medium heat and sear the turkey¹ for 5–6 minutes per side until golden brown. The meat should be white inside with clear juices. Let rest on a cutting board for 5 minutes, then slice into strips.

3. Whisk together the yogurt, Dijon mustard, lemon¹⁰ juice, honey, remaining oil, and a pinch of salt for the dressing.

4. Slice the apple³ into thin wedges and the red⁶ onion into thin half-moons. Toast the walnuts⁵ in a dry skillet for 2 minutes, then chop roughly.

5. Arrange the spinach on a plate, top with apple³, onion, and turkey¹. Drizzle with dressing, scatter cranberries and walnuts⁵ over the top.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.