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Berry salad is quick fix for summer

Summer Berry Salad. Tribune News Service

This is a super-fast vegetarian dinner that takes less than 10 minutes to put together. It’s perfect for a warm summer evening during a busy weekday or weekend.

I love fresh berries at this time of year and used strawberries and blueberries for this salad. They looked great at the market. You can use raspberries or blackberries or whatever looks best to you.

Helpful hints: Any type of nuts such as pecans or almonds can be used. Any green salad can be used instead of spinach.

To buy: 1 small package blue cheese, 1 container strawberries, 1 container blueberries, 1 cucumber, 1 bunch radishes, 1 bag washed, ready-to-eat spinach, one container broken walnuts, 1 loaf whole grain country bread and 1 bottle reduced-fat salad dressing.

Summer Berry Salad

3/4 cup blue cheese, cubes

1 cup strawberries

1 cup cucumber cubes, skin on

1/2 cup sliced radishes

4 cups washed, ready-to-eat spinach

1 cup blueberries

4 tablespoons reduced-fat salad dressing

1/2 cup broken walnuts

2 thick slices whole grain country bread

Prepare the ingredients. Cut blue cheese into 1/2-inch pieces. Cut strawberries in half lengthwise. Wash cucumber. Do not peal. Cut into 1/2-inch cubes. Wash the radishes and thinly slice. Place the spinach in a large bowl and add the strawberries, cucumber, radishes, blueberries and toss with the dressing, Divide between two dinner plates. Add the cheese and walnuts to the plates. Toast the bread and serve with the salad.

Yield 2 servings.

Per serving: 480 calories (57 percent from fat), 30.4 g fat (6.8 g saturated, 5.8 g monounsaturated), 23 mg cholesterol, 19.0 g protein, 38.4 g carbohydrates, 9.8 g fiber, 531 mg sodium.

Linda Gassenheimer is the author of over 30 cookbooks, including her newest, "The 12-Week Diabetes Cookbook." Listen to Linda on and all major podcast sites. Email her at

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