Nutrition per serving may change if servings are adjusted.
1 tablespoon white wine vinegar
2 teaspoons olive oil
½ teaspoon Dijon-style mustard
Dash black pepper
¼ cup fresh baby spinach
⅓ cup thinly sliced apple
2 ounces roasted turkey breast, thinly sliced (see Tip)
1¾-ounce slice Havarti cheese
2 slices reduced-calorie whole wheat bread
For dressing, in a small screw-top jar combine vinegar, oil, mustard, and pepper; cover and shake well. Divide between two small storage containers; cover and chill overnight.
For sandwich, layer spinach, apple, turkey, and cheese between bread slices. Wrap in plastic wrap or place in a sandwich container; cover and chill overnight.
To tote, pack one dressing container and the sandwich in an insulated bag with ice packs. (Reserve remaining dressing for another sandwich or a tossed green salad.) To serve, drizzle dressing over sandwich filling.
Tip: To roast turkey, preheat oven to 400°F. In a 10-inch oven-going skillet, heat 2 teaspoons canola oil over medium-high. Add one 1-pound turkey breast tenderloin; cook 3 minutes on one side or until golden. Turn turkey; transfer skillet to oven. Roast 15 to 20 minutes or until turkey is done (165°F). Transfer to a cutting board; cover with foil and let rest 10 minutes before slicing.