Cranberry Salsa with Turkey Cutlets; Berry Salad

The Salsa

1 (16 oz) can whole-berry cranberry sauce
1 (14.5 oz) can diced tomatoes with mild green chiles
2 tsp dried minced onion
4 tsp sugar
1 T lemon or lime juice
1/2 tsp mild chili spice mix
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp cinnamon
Optional: 1 scallion (green onion), finely minced

Place the cranberry sauce in a medium-sized serving bowl. Drain the canned tomatoes, and add them to the bowl. Microwave the cranberry-tomato mix on High for one minute.

Mash cranberry sauce lightly, and stir with a spoon to break up and smooth out. Add the spices (minced onion to cinnamon). Stir to make a chunky blend.

Refrigerate, covered, until ready to serve. Makes about 12 servings.

Source: Modified from Kathryn Kazaros, The Arizona Daily Star (December 9, 1992)

Menu

Turkey cutlets with cranberry salsa, berry salad, and butterflake dinner rolls (store-bought).

Turkey cutlets: Coat a skillet with cooking spray. Melt 1 T butter. Brown over medium-high heat for 3 minutes per side until cooked through. Be careful not to overcook.

Berry salad: 4 c green leaf lettuce (1 bag mixed prepared greens), fresh blackberries, 1/4 c grated Parmesan cheese, and bottled Raspberry Vinaigrette dressing to taste.