Flower Power - Day Four

My daughter loves spinach salad and has been asking when she would get a salad in her lunch. Today was the day. I was feeling inspired by these little garnish cookie cutters that I have, so I created this...

Spinach Salad with Turkey pinwheels, croutons and balsamic vinaigrette, sliced peach with sliced almonds.

Turkey Pinwheels

1 slice cheese (I used provolone)

1 slice turkey breast

4 capers

4 cheddar cheese slices cut into flower shape

4 pieces of celery, cut into thin sticks

cream cheese (probably less than 1 teaspoon)

Place a slice of provolone over a slice of turkey breast and roll it up tightly. Slice about 3/4 inch thick. Use toothpicks to temporarily hold the pinwheels closed, if needed. Push a caper down in the middle of each flower. Then I used a dab of cream cheese to affix the pinwheels to the cheddar cheese flowers. Add a dab of cream cheese to the back of the cheese flower and attach the celery stick.

Notes:

*I took out both larger containers and put just enough spinach under the flowers so that when I closed the lid, it would press them into the spinach just a bit and hold them in place.

*I know capers are a bit odd, but my girls really like them. They think they taste like pickles. But, I have to admit, I probably would have used a red bell pepper piece if I'd had it just to give it more color.