San Antonio Express-News (Sunday)
Fruit-filled salad celebrates the summer season
I love this time of year when there’s a plentiful display of colorful berries. I decided to create a summer salad dinner, adding them to cooked turkey strips.
Strawberries don’t ripen off the vine. Look for bright red ones when buying them. The sweetest raspberries are the darker red ones. Although you won’t be able to tell until you get them home, blueberries should be firm to touch. Look to make sure there is no mold on the berries. They should be washed just before using them.
Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.” Listen to her on www.WDNA.org and all major podcast sites. Email her at Linda@DinnerInMinutes.com. • 4 cups washed-ready-to-eat salad greens (see Notes)
• 3⁄4 pound cooked turkey breast (See Notes)
• 1⁄2 cucumber washed, skin on, cut into 1-inch cubes (1 cup) • 1 cup sliced celery
SUMMER BERRY AND TURKEY SALAD
• 1 cup fresh strawberries cut in half (see Notes)
• 1 cup fresh blueberries
• 1 cup fresh raspberries
• 1 scallion sliced (about ⁄2
1 cup)
• 1⁄2 cup reduced-fat oil and
vinegar dressing
Divide salad greens between two dinner plates. Cut turkey breast into strips about 1-2 inches each. Add the cucumber and celery to the salad greens, Arrange the turkey strips on top. Hull strawberries, cut them in half, and wash and drain them with the blueberries and raspberries. Add the berries to the salad. Sprinkle the scallions on top and drizzle dressing over the salads.
Notes: You can use any type of salad greens or berries. If cooked turkey breast isn’t available in the meat case, use cooked turkey breast from the deli. Makes 2 servings
From Linda Gassenheimer