Turkey, Spinach and Apple Wrap


1 Tbsp. reduced-fat mayonnaise
2 tsp. honey mustard
2 whole-wheat lavash wraps or flour tortillas
2 cups (washed and dried) baby spinach leaves, loosely packed, or two large leaves of a soft leafy green lettuce
4 thin slices turkey breast (4 ounces)
1/4 Granny Smith apple, sliced paper-thin


Combine mayonnaise and mustard. Lay out both wraps. Spread the edges of each with the mayonnaise mixture. Leaving a margin free on the side closest to you, arrange a layer of greens on top of wraps. Top each layer with half the turkey. Evenly divide apple slices and lay lengthwise across turkey. Fold over the end of the wrap closest to you, then the two sides. Roll the wrap as tightly as possible toward the opposite side. Cover each wrap tightly in plastic wrap and refrigerate, seam side down, up to 4 hours before serving. When ready to serve, remove plastic wrap and cut each wrap in half, at an angle.

Apple & Spinach Salad

4 Ounces of Prize Slice Apples, 6 slices bacon, 1 lb. fresh spinach, 3 green onions


3 tbsp. white vinegar
1 tsp. Dijon mustard
1/2 tsp. black pepper
1 tsp. sugar
1/2 tsp. salt
1/4 c. salad oil


Chop bacon into bits, fry crisp, drain and set aside. Wash spinach and remove stems. Core and thinly slice unpeeled apple. Slice green onions with tops. Toss all together with bacon in salad bowl. In small bowl whisk together vinegar, sugar, mustard and salt and pepper. Beat in oil until blended. Just before serving pour dressing over salad and toss well.

Spinach, Apple and Pecan Salad


3 tablespoons olive oil
1 1/2 tablespoons cider vinegar
1 tablespoon prepared mustard (I prefer Dijon)
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 golden delicious apple, halved, cored, thinly sliced
1/4 cup red onion, cut in thin strips
3/4 lb fresh spinach, washed, stems removed, leaves torn
1/2 cup toasted pecans


1. In serving bowl, whisk oil, vinegar, mustard, sugar, salt and pepper until thick.
2. Add apple and onion.
3. Toss until apples and onions are covered with dressing.
4. Place spinach on top, then pecans.
5. Just before serving, toss.

Warm Spinach Salad with Chicken, Apples, and Toasted Almonds


1/4 cup(s) sliced almonds
1 cup(s) plus 3 tablespoons apple juice, preferably unfiltered
3 cup(s) shredded or chopped cooked skinless chicken breast
1 teaspoon(s) canola or olive oil
1/3 cup(s) sliced shallots or chopped sweet onion
1 tablespoon(s) brown sugar
1/4 teaspoon(s) cinnamon
1/4 teaspoon(s) salt
6 cup(s) packed torn spinach leaves
1 apple, preferably Fuji or Gala, unpeeled and cut into 1/2-inch cubes
Ground black pepper, if desired


1. Place almonds on a baking sheet and bake in a 350 degree F oven until lightly browned and fragrant, 6 to 8 minutes; set aside.
2. In a very large bowl, combine 3 tablespoons apple juice and chicken; toss well and set aside.
3. Heat a large skillet over medium heat.
4. Add oil, then shallots or onions; sauté for 5 minutes.
5. Add remaining 1 cup of apple juice, brown sugar, cinnamon, and salt.
6. Simmer 5 minutes, stirring occasionally.
7. Add spinach, apple, and almonds to chicken mixture.
8. Add hot shallot mixture; toss well and transfer to 4 serving plates. Serve with freshly ground black pepper, if desired.


Apple Slices