Ingredients for Salad:

10 cups fresh spinach leaves (about 10 oz/300 g)
1 organic red apple, sliced
1 cup thinly sliced fennel bulb
10 oz (300 g) roasted turkey breast (cut into strips)

Ingredients for Dressing:
1/3 cup extra virgin olive oil
3 tablespoons apple cider vinegar
1 teaspoon liquid honey
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Directions:

1. In large bowl, toss together spinach, apple and fennel.
2. In food processor or blender, mix together olive oil, vinegar, honey , mustard, salt and pepper until smooth.
3. Toss salad mixture with dressing and arrange on one big plater (or use dinner plates if you serve this salad as a meal).
4. Arrange hot or cold turkey breast strips on top of the salad and serve.

Makes 3 to 4 individual lunch servings or 6 to 8 brunch servings.

TIP:
For tasty reheated turkey breasts, reserve 2 tablespoons of dressing and brush turkey breasts on both sides before cutting them into strips. Grill in stovetop grill pan or under preheated broiler for about 1 minute on each side.