Turkey Sandwiches with Roasted Red Pepper Spread
Kale and Carrot Salad
Ingredients
- ¼ cup reduced-fat mayonnaise
- 1 Tbsp chopped fresh basil
- 1 Tbsp chopped roasted red peppers
- 1 tsp lemon juice
- 8 (1-oz) slices whole wheat sandwich bread, toasted
- ½ lb deli-sliced low-sodium roasted turkey breast
- 4 (0.67-oz) slices provolone cheese
- 1 cup arugula
Instructions
- Combine mayonnaise, basil, red peppers, and lemon juice. Spread over one side of each toast slice.
- Layer turkey, cheese, and arugula on 4 bread slices. Cover with remaining toast slices.
Side Dish Ingredients
- 1 (5-oz) pkg baby kale
- 1 cup matchstick-cut carrots
- 2 Tbsp extra virgin olive oil
- 1 Tbsp red wine vinegar
- 1 tsp honey
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Combine kale and carrots in a bowl.
- Whisk together oil, vinegar, honey, salt, and pepper. Drizzle over salad; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
260
|
97
|
357
|
| Fat (g) | 10 | 7 | 17 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 26 | 2 | 28 |
| Carb (g) | 24 | 8 | 32 |
| Fiber (g) | 5 | 2 | 7 |
| Sodium (mg) | 839 | 183 | 1022 |
Lunch Meal Plan
This recipe selected from the eMeals Lunch Meal Plan.
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