By Robyn Burton
Toast the whole-grain bread slices in a toaster until they are golden brown.
Spread 1 tablespoon of light mayo or yogurt spread on each of two slices of the toasted bread.
Layer 100g of sliced roasted turkey breast evenly on each slice of the mayo-spread bread.
Add 25g of arugula on top of the turkey for each sandwich.
Spread 2 tablespoons of cranberry relish evenly on top of the arugula for each sandwich.
Top the sandwiches with the remaining slices of toasted bread. Press gently to hold the sandwiches together.
In a large bowl, combine mixed salad greens with 2 tablespoons of olive oil and 1 tablespoon of vinegar. Season with salt and pepper to taste. Toss well to mix.
Serve the sandwiches on plates alongside the mixed salad greens.
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By Robyn Burton
This Sandwich Salad Holiday Lunch recipe is ready in 20 minutes and features sliced roasted turkey breast, whole-grain bread, cranberry relish and other delicious ingredients. Contains 550 calories total.
Toast the whole-grain bread slices in a toaster until they are golden brown.
Spread 1 tablespoon of light mayo or yogurt spread on each of two slices of the toasted bread.
Layer 100g of sliced roasted turkey breast evenly on each slice of the mayo-spread bread.
Add 25g of arugula on top of the turkey for each sandwich.
Spread 2 tablespoons of cranberry relish evenly on top of the arugula for each sandwich.
Top the sandwiches with the remaining slices of toasted bread. Press gently to hold the sandwiches together.
In a large bowl, combine mixed salad greens with 2 tablespoons of olive oil and 1 tablespoon of vinegar. Season with salt and pepper to taste. Toss well to mix.
Serve the sandwiches on plates alongside the mixed salad greens.
Calories per Serving: 550
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