Smoked Turkey Wraps and Strawberry Broccoli Salad

I purchased the strawberries for the Strawberry Broccoli Salad on Sunday afternoon.  At the time of purchase, they were ruby red and smelled divine.  When I went into the refrigerator to use them 1 day later, there was already mold growing on them!  Needless to say, I didn’t make the salad that night.

So after a trip to the grocery store after work tonight, I purchased a container of replacement strawberries.  After I prepared the salad, a few strawberries were left over.  I did not want these to go to waste…again, so I put them in the new Lock&Lock Airless storage container.  There is a one-way valve that releases the air and a date dial so you know when you place the item in the refrigerator.  I am hoping I can get at least 2 days of storage without the strawberries spoiling! 


The Vessel



The Verdict

 The Verdict: Not only did I get 2 days, but 6 days later (yes six) the strawberries were still firm ripe and delicious! 

Smoked Turkey Wraps

Serves 4

1 (4 ounce) package 1/3-fat cream cheese, softened  

Fresh ground pepper

4 flour tortillas (8 inches), room temperature

1 1/2 cup baby spinach

1/2 cup chopped tomato

10 ounces sliced deli smoked turkey

1 medium ripe avocado, peeled and chopped

1/4 cup chopped red onion

Ono one side of each tortilla, spread 1 ounce of cream cheese.  Season with fresh ground pepper as desired.  Layer with the spinach, tomato, turkey, avocado and onion. Roll up tightly.

Strawberry Broccoli Salad

Serves 10

8 cups fresh broccoli florets

8 ounces Colby-Monterey Jack cheese, cut into 1/2-inch cubes

1 cup light mayonnaise

2 tablespoons sugar

1 teaspoon cider vinegar 

2 cups fresh strawberries, quartered

1/4 cup slivered almonds

 

In a large bowl, combine broccoli and cheese. In a small bowl, whisk the mayonnaise, sugar and vinegar. Pour over broccoli mixture and toss to coat. Gently stir in strawberries; sprinkle with almonds.