This one is super tastey!

What you'll need:

Food
1 Turkey Breast Cutlet (per person)
1 Pear (per 2 people)
1/3 cup Slivered Almonds or 8 Almonds per salad.
1/3 cup crumbled Feta Cheese
1 Tea Spoon Flax Seed Oil (per serving of salad)
3/4 to a cup of Spinach, coursely cut (enough for a substancial salad)
1 Yam diced


Ok so what you'll need to do is get out a large skillet and lightly salt and pepper for personal taste. Then get out the Turkey Cutlet, wash carefully and place in the skillet. Salt and pepper the side facing you to finish seasoning. If you have numbers on your stove top try a 5, for other models medium. This way it will cook a little slower and more thoroughly; flip when needed. If you see a little bit of burning don't worry.

Next your Yam, you will be boiling it like potatoe, so the smaller and thinner the pieces the faster it will cook. You may choose to mash the Yam when it is done. After dicing place in a pot with ample water and a pinch of salt, then turn the heat on to high or slightly under since it will take a bit of time to cook. Prefurably you should start the yam before everything else so it will be done when everything else is.

Next get some fresh Spinach and wash it off completely. Pat it dry and then cut it up into your prefured salad bite sizes. You can wash the Spinach in a Water/Salt/Lemon solution to get off any chemicals if you aren't buying organic. (For a sink full of water, 3 tea spoons salt, 1 tea spoon lemon. For smaller bowl, 1 tea spoon salt and a few squirts of lemon). You can let this set for a while since the salad should be last. When nearing time to serve (5 - 10 min) you can put the Spinach on your plate and sprinkle the almonds/slivers on thorough out. Top with thinly sliced pear (half pear per plate), crumbled Feta cheese and then lightly drizzle a tea spoon of Flax Seed Oil over the salad.

When combined this meal is quite lovely. 3nodding