Good Lifestyle

If you want to add more color to yoursalad Game, this recipe is perfect for you. Thanks to the oranges of Cara Cara and a burst of Granada seeds, this recipe of Turkish and spinach salad is anything but basic.

With 21 grams of protein and four grams of fiber, this salad is as satisfying as the pretty. And thanks to the technique of the layer Mason, you can make this salad up to three days in advance. Just do not pour the vinaigrette until you are ready to eat it - you do not want to find yourself with a soggy salad.

Nutrition:337 calories, 22 g of grease (4 g saturated), 340 mg of sodium, 4 g of fiber, 8 g of sugar, 21 g protein

Made 4 servings

Ingredients

2 Oranges of Cara Cara
1/4 cup of olive oil
1 little shallot, finely chopped
1 teaspoon of fresh thyme
1/2 c. Dijon style mustard
1/4 c.
1/8 c. Trette pepper black
8 cups of baby spinach cups
8 oz Remains from grilled turkey chest, trench or shredded
1/4 cup of pomegranate seeds
1/4 cup chopped pecans, grilled
1/4 cup of shredded parmesan cheese

How to do it

1. Using a paring knife, cut a thin slice of the two ends of one of the oranges. Place a flat end of the fruit on a cutting board and cut the peeled part and the white part of the skin (the marrow), working up and down.
2. Work on a glass measurement cup, hold the orange in one hand; Enter the fruit on its side and cut into the center between a section and the membrane. Cut along the other side of the section next to the membrane to release the section. Continue with the remaining fruit sections and repeat with the remaining orange. Press enough juice of the membranes to equal 1/4 cup. Define sections aside.
3. At orange juice, add oil, shallot, thyme, mustard, salt and pepper. Whisk to combine.
4. Divide spinach from four pints. Top with Turkey, booked orange sections and Granada seeds. Cover and cool up to 3 days. Before serving, water each salad with about 2 spoons with vinaigrette and sprinkle with 1 tablespoon each of the songs and parmesan cheese.

Eat

Avoid Soggy spinach by keeping the vinaigrette separately and close it right before Chowler.

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