By Linda Gassenheimer
From Tribune News Service

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.

Here are a few tips on selecting and using berries. 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.

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Shopping List

To buy: 1 bag washed, ready-to-eat salad greens, 3/4 pound cooked turkey breast, 1 cucumber, 1 bunch celery, 1 container fresh strawberries, 1 container fresh blueberries, 1 container fresh raspberries, 1 bunch scallions and 1 bottle reduced-fat oil and vinegar dressing.

Recipe by Linda Gassenheimer

Ingredients

Directions

Divide salad greens between two dinner plates. Cut turkey breast into strips about 1 to 2-inches each. Add the cucumber and celery to the salad greens, Arrange the turkey strips on top. Hull strawberries and 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.

Yield 2 servings.

Per serving: 413 calories (21 percent from fat), 9.9 g fat (1.1g saturated, 2.0 g monounsaturated), 109 mg cholesterol, 50.8 g protein, 35.4 g carbohydrates, 11.7 g fiber, 220 mg sodium.

Linda Gassenheimer is the author of over 30 cookbooks including her newest, The 12-Week Diabetes Cookbook, Listen to Linda on her Food News and Views podcasts Linda@DinnerInMinutes.com,

Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.” Listen to Linda on www.WDNA.org and all major podcast sites. Email her at Linda@DinnerInMinutes.com. Copyright 2023 Tribune Content Agency, LLC