If you are running short of time to prepare a meal, grab a roast turkey breast in the prepared foods section of the supermarket or look in the freezer for leftovers, and rummage through your pantry for the rest of the ingredients. Gluten-free and can be Paleo-friendly.
- 3 cups / 720 ml water
- Salt to taste
- 1½ cups / 300 g whole grain orzo or 2 large raw parsnips, sliced
- 1 lb. / 454 g turkey breast, roasted and sliced into 8 even slices of about ½ inch / 1½ cm thick
- ¼ cup / 60 ml balsamic vinegar
- 1 Tbsp. / 14 ml olive oil
- Juice of 1 lemon
- 2 cloves garlic
- ½ cup / 67½ g pine nuts, chopped
- 2 Tbsp. / 10 g dried unsweetened cranberries
- 1 tsp. / 2½ g paprika
- 1 cup / 150 g zucchini, diced
- 4 cups / 113 g baby spinach leaves
- Bring the water to a boil in a pot, add the orzo or parsnips, cover, and cook over high heat for approximately 10 minutes.
- Drain in a sieve, preserving the water.
- Place the spinach and roasted turkey breast in the cooking water for 5 minutes. Drain well and set aside.
- In a large bowl, whisk together the balsamic vinegar, olive oil, lemon juice, garlic, and paprika.
- In a separate bowl, combine the orzo or parsnip, zucchini, pine nuts, cranberries, and blanched spinach, and add salt and pepper to taste.
- Pour half of the balsamic mixture and toss well to combine.
- Arrange turkey slices in a neat layer on a serving platter. Pour the remaining balsamic mixture across the layered turkey slices. Scoop the orzo/parsnip salad onto the platter alongside the turkey slices.
Serving Size: 1 cup / 200 g
Exchanges per Serving: 1 Carb, 3 Protein, 0 Fat