Turkey and Bean Salad

• skinless turkey breast, raw↗3 ounces
• green beans↗1⁄4 cup

  fresh,1/2 inch pieces

• red kidney beans↗1⁄8 cup

  cooked, rinsed

• onion↗1⁄4 cup

  diced, fine

• chickpeas↗1⁄8 cup

  rinsed

• cucumber↗1⁄4

  peeled,seeded and diced

• mushroom↗3⁄4 cup

  raw and sliced

• spinach↗1 1⁄2 cups
• romaine lettuce↗1 1⁄2 cups

  shredded

• tomatoes↗5⁄8 cup

  diced

• olive oil↗1 teaspoon
• water↗1⁄8 cup
• dry mustard1⁄8 teaspoon
• apple cider vinegar↗1⁄8 cup
• celery salt1⁄8 teaspoon

Step-by-step instructions

1. 1

   Add 2/3 tsp oil to a saute pan and heat on medium-high setting.

2. 2

   Add turkey, green beans, onion, chickpeas and cook until turkey is done and veggies are crisp and tender.

3. 3

   Into a saute pan add 1/3 tsp oil, water, cider vinegar, dry mustard, and celery salt.

4. 4

   Heat until mixture comes to a boil and pour over turkey and veggies.

5. 5

   Stir to coat well.

6. 6

   Toss lettuce, tomato, mushroom and cucumber and place in the centre of a dinner plate.

7. 7

   Top the salad with turkey mixture and serve.