Monday 2 June 2014

LUNCH WITH A CRUNCH









I stir-fried leftover vegetables from a tray, along with 1/2 a small red onion and a couple of ounces of leftover turkey. I cooked it in Kraft roasted red pepper dressing. I lined the bottom of my plate with crunchy lettuce, added the cooked veggies, and topped it off with tri-colored tortilla strips. It was delicious!