Pecan Spinach Salad

 with Oven Roasted Turkey Breast

(Reprinted courtesy of The Ram Nut Diet™, by Leonard J. Ram, M.D.)

1 pound fresh spinach

1/4 cup scallions, thinly sliced

1/2 cup pecans, chopped and toasted

 5-6 ounces over roasted turkey breast, cut into pieces

2 tablespoons extra virgin olive oil

 2 tablespoons lemon juice

Wash Spinach well and thoroughly dry by squeezing out excess water with your hand.  Place spinach in a bowl, add scallions.  Drizzle in olive oil and toss gently.  Add lemon juice and mix.  Top with pecans, turkey breast and serve.

Makes 3 servings