Tuesday, July 14, 2009

Making On-The-Go Days Salad Days

(NAPSI)-If you've been tossing around ways to eat more salad, it might be time to think outside the bowl.

Even when you're on the go, you can eat a salad every day. Just take favorite salad ingredients-from fresh veggies and dressing, to signature salads like chicken Caesar-and simply wrap them in low-calorie tortillas. You can take them to work, on a picnic, to a ball game or wherever else you're headed.

You might boost the salad-wrap's nutritional content by opting for dressing made with canola oil. Litehouse Foods, which makes dressings, dips and more, uses the oil exclusively in its salad dressings because it has no trans fat and is recommended by the American Heart Association as part of a heart-healthy diet.

Visit www.30salads30days.com, a Web site from Litehouse Foods, for a selection of dressings and for a new salad recipe for each day of the month, including this one for Ham and Pineapple Slaw Wraps:

Ham and Pineapple SlawÊWraps

Serves 6

2 pineapple spears cut into thin strips

2 carrots cut into thin strips

¼ cup raisins

12 ounces fully cooked lean ham, cut into strips

1 head Napa cabbage, thinly sliced

¾ cup Litehouse Lite Coleslaw dressing

6 large flour tortillas

In a large bowl, combine the pineapple, carrots, raisins, ham and cabbage. Pour the dressing over the slaw and toss. Divide the slaw among the tortillas and roll into wraps.

Nutrition: Calories 349, Total fat 8g, Carbohydrate 58g, Protein 16g, Fiber 10g, 21% calories from fat.

For more information, visit www.30salads30days.com or call (800) 669-3169.

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Saturday, July 11, 2009

Egg Farmers Have Adopted New FDA Egg Safety Regulations to Reduce Salmonella

(BUSINESS WIRE)--America’s egg farmers, who have been continually working to enhance food safety, are committed to working with the Food and Drug Administration to ensure the egg safety regulations are implemented and the gains in food safety the industry has worked hard for are maintained.

“Egg farmers have practiced the requirements of the new regulations for many years now and have achieved significant success in food safety for our customers,” said Gene Gregory, president of United Egg Producers.

As a result of the industry’s proactive efforts, consumers have benefited from reduced rates of Salmonella Enteritidis and other food safety concerns. The Centers for Disease Control and Prevention have documented reductions in Salmonellosis in states where producers have put egg production safety practices into effect. The programs currently used by egg farmers are designed around food safety and consumer health much in the same way the FDA’s new program has been developed.

FDA started in 1999 on egg production safety regulations to address concerns with Salmonella Enteritidis in eggs. In the 10 years leading up to these newly announced regulations, egg producers continued to improve egg safety through preventative measures in housing and storage while they waited for the final Federal rule. During the FDA’s development process, United Egg Producers made suggestions to improve the original proposal for egg safety regulations and while many guidelines were adapted, some suggestions that the industry still considers important were not accepted.

“Although many important guidelines that we submitted to FDA were not considered, we will carefully study the entire final rule and work with FDA to make sure it is implemented in a way that is fair to producers and advances food safety for consumers,” said Gregory.

Egg producers are confident the program will further reduce illness associated from contaminated eggs and note that it is important to understand the estimates of reduced illnesses published by FDA are based on statistical extrapolations used to estimate the total number of illnesses and not on a count of illnesses that have actually occurred in the recent past.

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Thursday, July 9, 2009

Girl Scouts Tagalongs® Peanut Butter Patties and Dairy Queen Blizzards Make a Delicious Combination

Celebrating the second annual DQ® Girl Scout Appreciation Week
Monday, July 20 – Sunday, July 26

Girl Scout Appreciation Week is part of a two-month, licensed promotion with Dairy Queen that includes the introduction of the new Girl Scouts Tagalongs® Peanut Butter Patties Blizzard treat as the July Blizzard of the Month and the return of the Girl Scouts Thin Mint® Cookie Blizzard in August.

DQ® Girl Scout Appreciation Week reflects the Girl Scouts strategy to develop strategic alliances which allow girls to experience entrepreneurial business programs in local communities. During Girl Scout Appreciation Week, troops will have the opportunity to develop their entrepreneurial and leadership skills by participating in behind-the-scenes store tours, receiving tips from owner/operators about how to run a successful business, gaining insight into the product development process and enhancing their financial literacy skills while learning how a restaurant makes a profit.

“Girl Scout Appreciation Week is a great way to expose girls to business leaders in their own communities,” says Chief Executive Officer, Marilyn W. Midyette. “Girl Scouting is dedicated to developing courageous and confident girls who will be tomorrow’s leaders. This experience will allow our girls to see first-hand how continued community involvement can not only help them shape their futures, but also help make the world a better place.”

Community events such as these raise awareness for local Girl Scout troops. Troop membership is on the rise, but adult volunteers are needed to lead troops or share their talents through programming possibilities. For more information on this event, contact Marketing and Communications Manager, Melissa Brandon, at mbrandon@girlscoutsofgreateratlanta.org or (678) 420-2697
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Tuesday, July 7, 2009

Arby's Restaurants Celebrate the Official Sandwich of Summer: The New BBQ Bacon Cheddar Roastburger

Free Sandwich This Thursday, July 9

To celebrate the arrival of its new BBQ Bacon Cheddar Roastburger, the official sandwich of summer, Arby’s will offer it for free with purchase of any size drink, this Thursday, July 9. Just text BBQ to ARBYS (27297 on your key pad) to receive a coupon.

The latest addition to the Roastburger family of sandwiches, the BBQ Bacon Cheddar Roastburger features oven roasted, thinly sliced roast beef, topped with cheddar cheese, pepper bacon, crispy onions, tomato, pickle slices, and a finger-licking BBQ sauce on a specialty roll.

"The smoky, sweet taste of BBQ is synonymous with summer," said Steve Davis, chief marketing officer. "We’re excited to introduce our BBQ Bacon Cheddar Roastburger, which captures this signature flavor.”

Free BBQ Bacon Cheddar Roastburger sandwiches will be available on Thursday, July 9, with coupon and purchase of any size drink, at participating Arby’s locations nationwide. To obtain a coupon, simply text BBQ to ARBYS (27297 on your key pad). Standard text rates apply. This offer is limited to one per person, while supplies last.

And, for those who can’t make it to Arby’s on July 9, coupons may be obtained by texting through July 16 and redeemed through July 19, at participating restaurants.
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FDA: New Public Health Regulation to Improve Egg Safety and Reduce Salmonella Illnesses

The U.S. Food and Drug Administration today announced a regulation expected to prevent each year 79,000 cases of foodborne illness and 30 deaths caused by consumption of eggs contaminated with the bacterium Salmonella enteritidis.

The final rule requires preventive measures during the production of shell eggs in poultry houses and requires subsequent refrigeration during storage and transportation.

Egg-associated illness caused by Salmonella is a serious public health problem. Infected individuals may suffer mild to severe gastrointestinal illness, short term or chronic arthritis, or even death. Implementing the preventive measures would reduce the number of Salmonella enteritidis infections from eggs by nearly 60 percent.

“Preventing harm to consumers is our first priority,” said Margaret A. Hamburg, M.D., Commissioner of Food and Drugs. “Today's action will prevent thousands of serious illnesses from Salmonella in eggs.”

Salmonella enteritidis can be found inside eggs that appear perfectly normal. If the eggs are eaten raw or undercooked, the bacterium can cause illness. Eggs in the shell become contaminated on the farm, primarily because of infection in the laying hens.

The rule requires that measures designed to prevent Salmonella enteritidis be adopted by virtually all egg producers with 3,000 or more laying hens whose shell eggs are not processed with a treatment, such as pasteurization, to ensure their safety.

Producers with at least 3,000 but fewer than 50,000 laying hens must comply within 36 months after the rule’s publication. Producers with 50,000 or more laying hens must be in compliance with the rule within 12 months after its publication in the Federal Register.

Under the rule, egg producers must:

* Buy chicks and young hens only from suppliers who monitor for Salmonella bacteria
* Establish rodent, pest control, and biosecurity measures to prevent spread of bacteria throughout the farm by people and equipment
* Conduct testing in the poultry house for Salmonella enteritidis. If the tests find the bacterium, a representative sample of the eggs must be tested over an 8 week time period (4 tests at 2 week intervals); If any of the four egg tests is positive, the producer must further process the eggs to destroy the bacteria, or divert the eggs to a non-food use
* Clean and disinfect poultry houses that have tested positive for Salmonella enteritidis
* Refrigerate eggs at 45 degrees Fahrenheit temperature during storage and transportation no later than 36 hours after the eggs are laid.

Egg producers whose eggs receive treatments such as pasteurization still must comply with the refrigeration requirements. Similarly, certain persons such as distributors, packers, or truckers holding or transporting shell eggs also must comply with the refrigeration requirements.

To ensure compliance, egg producers must maintain a written Salmonella enteritidis prevention plan and records documenting their compliance. Producers (except those who have less than 3000 hens or who sell all their eggs directly to consumers) also must register with the FDA. The FDA will develop guidance and enforcement plans to help egg producers comply with the rule.

The FDA estimated that the rule would provide $1.4 billion in annual public health benefits, at an annual cost of $81 million to the regulated industry, or less than 1 cent per dozen eggs produced in the United States.

During the 1990s, the FDA and the U.S. Department of Agriculture implemented a series of post-egg production safety efforts such as refrigeration requirements designed to inhibit the growth of bacteria that may be in an egg. While these steps limited the growth of bacteria, they did not prevent the initial contamination from occurring.

The new rule is part of a coordinated strategy between the FDA and the USDA’s Food Safety and Inspection Service (FSIS). The FDA and the FSIS will continue to work closely together to ensure that egg safety measures are consistent, coordinated, and complementary.

In addition to the new safety measures being taken by industry, consumers can reduce their risk of foodborne illness by following safe egg handling practices. The FDA reminds consumers to buy eggs that have been refrigerated, make sure eggs in the carton are clean and not cracked, and cook eggs and foods containing eggs thoroughly.

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Obama Administration Delivers on Commitment to Upgrade U.S. Food Safety System

Today Vice President Biden was joined by Health and Human Services Secretary Kathleen Sebelius and Secretary of Agriculture Tom Vilsack to announce the key findings of the Food Safety Working Group. Created by President Obama in March to advise the Administration on how to upgrade the food safety system for the 21st century, the Working Group is recommending a new, public health-focused approach to food safety based on three core principles: prioritizing prevention; strengthening surveillance and enforcement; and improving response and

"There are few responsibilities more basic or more important for the government than making sure the food our families eat is safe," said Vice President Biden. "Our food safety system must be updated - 1 in 4 people get sick every year due to food-borne illness, and children and the elderly are more at risk. I applaud the Secretaries of HHS and the USDA for tackling this problem head-on and coming up with key recommendations to ensure the health and safety of our food supply and, with it, the American people."

"Instead of spending their time trying to get kids to eat healthier food, too many parents and families are worrying about whether their food is safe in the first place," said Secretary Sebelius. "In just the past few months since we began work with the Food Safety Working Group, we have seen recalls on everything from spinach to peanut products to now even cookie dough. The Administration recognizes that the current system just isn't working for America's families and under the President's leadership we are taking action to keep our food supply safe and prevent outbreaks that can impact millions of Americans."

"There isn't a single American that isn't impacted by our efforts to protect the food supply," said Secretary Vilsack. "We owe it to the American people to deliver on President Obama's bold promise to greatly enhance our food safety system, moving our approach into the 21st century, employing the best surveillance techniques available, and ensuring that we are doing all we can to prevent illness before it occurs."

Today, the Working Group announced specific steps designed to advance its core principles:

* HHS and USDA are targeting salmonella contamination by developing tougher standards to protect the safety of eggs, poultry, and turkey.

* To fight the threat of E. coli, USDA is stepping up enforcement in beef facilities and the Food and Drug Administration (FDA) is developing new industry guidance improving protections for leafy greens, melons, and tomatoes.

* The Obama Administration is building a new national traceback and response system including clearer industry guidance, a new unified incident command system, and improved use of technology to deliver individual food safety alerts to consumers.

* Finally, the Administration announced a plan to strengthen the organization of federal food safety functions, including the creation of new positions at key food safety agencies and a continuing oversight role for the Food Safety Working Group.

The Food Safety Working Group is chaired by Secretaries Sebelius and Vilsack, and participating agencies include the FDA, Food Safety and Inspection Service (FSIS), the Centers for Disease Control and Prevention (CDC), the Department of Homeland Security, the Department of
Commerce, the Department of State, the Environmental Protection Agency, and several offices of the White House.

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Monday, July 6, 2009

Preserve your summer bounty

More and more, people are planting gardens and preserving its bounty. For some, the draw is self-sufficiency and quality control.

“I have an organic garden, and I want to keep my organic produce,” said Ken Davis. “I know I could buy organic at the store, but I know exactly what I used to grow and can my food.”

Some people can food to preserve family traditions.

“Growing up, my mom always had a jar of something around the kitchen,” said Stephen Crae. “I want to keep up what she started.”

Crae and Davis recently attended class, offered by University of Georgia Cooperative Extension in Oconee County, on the proper way to can food to preserve it.

Canning fresh food isn’t easy. You can’t just put it in a jar and stick the lid on. And it isn’t fast. It takes several hours to can foods safely. It’s a scientific process that requires following instructions, said Denise Everson, the UGA Extension agent in Oconee County who taught the class.

“Food preservation does not allow for personal variations,” she said. “Creativity happens after you open the jar.”

You can’t leave ingredients out, add extras or double recipes. Recipes must be followed exactly, one batch at a time.

Process and cooking times are exact. Use recipes tested and approved by the United States Department of Agriculture or other food preservation specialists such as with Cooperative Extension, she said. Recipes tested and approved by the University of Georgia are available in the book, So Easy to Preserve or online at the National Center for Home Food Preservation Web site.


Canned foods need to be processed or cooked to a temperature high enough to destroy dangerous bacteria like Clostridium botulinum. Botulism is a potentially deadly illness caused by consuming the nerve toxin produced by bacteria found in dirt. According to Everson, nearly 80 percent of botulism cases occur from food preserved at home.

Numbness in fingers and toes, upset stomach, blurred vision and difficultly speaking, swallowing and breathing are signs of botulism that usually occur within 12 hours to 72 hours of eating tainted food. Once it starts, the nerve damage is permanent.

Processing jars also stops enzymes that can cause changes in color, flavor and texture.

There are two methods for processing jars: in a boiling water bath or pressure canner.

“The food you choose determines which method you use,” Everson said.

High-acid foods like fruits, pickles and tested salsas can be processed in a boiling water bath. Boiling water should completely cover the jars and sit at least one inch on top. Add jars when water is simmering, and start timing once the water boils.

“Table salt can make foods cloudy,” Everson said. “Acid levels are important in canning, so don’t use homemade vinegar or fresh lemons in canning recipes.”

Most vegetables, soups and meats are low-acid foods that need to be processed in a pressure canner. Start timing a pressure canning process once the correct pressure is reached. Dial gauges on pressure canners must be accurate and operated correctly to prevent injury or illness. Dial gauges should be tested each year. Many local UGA Extension agents can do this.

Canning 1-2-3

Use mason-style canning jars, lids and bands. Canning jars and rust-free bands can be used for several years. Lids, however, only create one safe seal and must be tossed once used.

To can properly, follow these steps:

• Prepare food as directed in recipe.

• If required, sterilize canning jars in a hot water bath.

• Fill hot jars with hot food. Leave correct amount of headspace listed in recipe.

• Remove air bubbles in jars using a plastic knife. Readjust the liquid and headspace if needed.

• Use clean, damp paper towels to clean jar rims before adding lids.

• Center lid over the jar. Screw bands down just enough to close finger-tip tight. (Do not overtighten.)

• Process in a boiling water bath or pressure canner for the required time listed for each food.

• When the process time is over in a boiling water canner, turn off the heat, carefully remove the canner lid, and let the jars sit for 5 minutes before taking them out. At the end of the process in a pressure canner, turn off the heat, let the canner cool naturally to 0 pounds of pressure. Remove the weight, let the canner cool another 10 minutes, then remove the lid carefully.

• Remove jars by lifting them straight up and placing them on a towel. Don’t move the jars for 24 hours.

• After they cool and seal, remove bands and wash jars with soapy water to remove any food residue.

• Store in a cool, dry, dark place.

• Enjoy canned foods within a year for best quality.

By April Sorrow
University of Georgia

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Thursday, July 2, 2009

Plan A Practically Perfect Picnic

(NAPSI)-The next time you're looking for inspiration to liven up a picnic, take a cue from Chef Dan Kish, former Associate Dean at The Culinary Institute of America and current Vice President of Food at Panera Bread. "Salads, seasonal fruit, frozen treats and picnic-ready sandwiches are simple and delicious additions to any outing."

To spice up the same-old sandwiches, Kish suggests picking up a few loaves of freshly baked bread. Try chicken salad on slices of tomato basil bread or top toasted Asiago cheese bread with a variety of dips and spreads for an appetizer. From focaccia and sesame semolina to Ciabatta and sourdough, there are seemingly endless bread options to please every picnicker.

Kish also recommends using last night's leftovers as today's picnic lunch. Mix this morning's bacon and hard-boiled eggs with grilled chicken and some freshly chopped romaine lettuce for a delicious chopped Cobb salad. If you don't have time to make a salad on your own, you can try Panera's version of this much-loved and delicious classic. Made with all-natural antibiotic-free pepper mustard chicken, Applewood-smoked bacon, hard-boiled eggs, crumbled Gorgonzola and served on a bed of crisp romaine lettuce, the chopped Cobb salad is a savory addition to any picnic.

For those looking to get their fruit fix, Kish suggests creating a salad that uses the season's freshest fruit. Create your own version of a Panera favorite, the Strawberry Poppyseed Salad, by using garden-fresh lettuce, juicy strawberries and blueberries and other fresh fruit, such as pineapple and Mandarin oranges. Top the salad with crispy pecans for a little crunch. For those looking to eat lighter, Kish advises packing dressing on the side to help control calories and avoid soggy lettuce.

Once you've finished the salads and sandwiches, wind down the afternoon with a frozen lemonade. With a few fresh-squeezed lemons, sugar and some ice, it's a great way to relax and refresh on a warm day.

For a wholesome picnic sandwich, try this recipe.

Roasted Red Pepper and

Avocado Sandwich

(Makes 2 sandwiches)


2 Ciabatta loaves, cut in half lengthwise

½ cup roasted garlic hummus

1 small jar of roasted red peppers

½ avocado, peeled, pitted and cut into ¼" slices

juice of ½ fresh lemon

½ tomato cut into ¼" slices

2 small leaves of lettuce

salt and pepper


Spread ¼ of the roasted garlic hummus on each of the four halves of Ciabatta. Top two of the halves with pieces of the roasted red pepper, followed by the avocado slices. Drizzle a bit of lemon juice over the avocado, then season with salt and pepper to taste.

Layer tomato and lettuce on top of the avocado, then finish with the two remaining Ciabatta halves. Cut each sandwich in half and fasten with a toothpick.

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Arts Across Georgia

Monday, June 29, 2009

Best "Low And Slow" Barbecue Starts With A Smoker

(NAPSI)-A growing number of smokers are appearing in backyards across the country. In fact, according to the 20th Annual Weber GrillWatch Survey, smoker ownership among U.S. grill owners has climbed from 12 to 17 percent during the last four years. Fans of this "low and slow" barbecuing turn to smokers, as they allow food to develop deep flavors while cooking at lower temperatures.

"Flavor and tenderness are the top two components of great barbecue," says Chef Jamie Purviance, author of the new top-selling cookbook "Weber's Way to Grill." "The best way to achieve a distinct smoky flavor and moist, tender barbecue is by using a water smoker. It's the easiest to use for this kind of cooking and allows you to smoke foods at temperatures well below 300 degrees for many hours."

Weber's Smokey Mountain Cooker smoker has been a staple at worldwide barbecue competitions and backyards alike. For tips on using a water smoker or smoking foods on a gas or charcoal grill, visit www.weber.com/recipes/tips.

Try this delicious recipe from "Weber's Way to Grill":

Slow-Smoked Spareribs With Sweet-and-Sour Barbecue Sauce


3 tablespoons kosher salt

2 tablespoons pure chile powder

2 tablespoons light brown sugar

2 tablespoons granulated garlic

2 tablespoons paprika

4 teaspoons dried thyme

4 teaspoons ground cumin

4 teaspoons celery seed

2 teaspoons freshly ground black pepper

4 racks St. Louis-style spareribs


1 cup apple juice

½ cup apple cider vinegar

2 tablespoons Worcestershire sauce

5 fist-sized chunks hickory or apple wood (not soaked)


2 cups ketchup

1 cup apple juice

⅔ cup apple cider vinegar

2 tablespoons Worcestershire sauce

2 tablespoons honey

2 tablespoons reserved rub

1. Prepare your smoker, following manufacturer's instructions, for indirect cooking over low heat.

2. In a medium bowl, mix the rub ingredients. Set aside 2 tablespoons for the sauce.

3. Remove the tough flap of meat called the skirt, hanging from the bone side of a full rack of spareribs. Cut off the long strip of meat, called the brisket, which runs along the bottom of the rack. Also trim off any meat dangling from either end of the spareribs. Use a dinner knife to get under the membrane and lift it so that you can grab an edge with paper towels, and peel off the membrane. Season the ribs all over with the rub, putting more of it on the meaty sides than the bone sides.

4. In a small bowl, mix the mop ingredients.

5. Smoke the spareribs, adding 2 wood chunks at the start of cooking and 1 chunk each hour after that, until the chunks are gone. Cook until the meat has shrunk back from the bones at least ½ inch in several places and the meat tears easily when you lift each rack, basting the ribs on both sides with the mop every 2 hours. The total cooking time could be anywhere between 5 and 6 hours. Not all racks will cook in the same amount of time. Maintain the temperature of the smoker between 225° and 250°F by opening and closing the vents.

6. In a medium saucepan over medium heat, mix the sauce ingredients and cook for about 5 minutes. Remove the saucepan from the heat.

7. When the meat has shrunk back at least ½ inch in several places, lightly brush the ribs on both sides with sauce.

8. Cook the ribs for 30 to 60 minutes more. Remove them from the smoker and, if desired, lightly brush the ribs on both sides with sauce again. Then cut the racks into individual ribs. Serve warm with the remaining sauce on the side. Makes 8 servings.

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Thursday, June 25, 2009

Shrimp and Seafood for the Summer: Bring the Beach Home!

/PRNewswire/ -- This year, "staycations" are more popular than vacations. So, instead of traveling to the seafood, start a family tradition and bring the seafood home.

An exciting way to gather friends together is by re-creating the allure of the coast by throwing a beach party. Decorating for the party is a breeze; purchase inexpensive tiki torches and candles for ambiance, spread out beach towels and add pops of color with beach pails and beach balls of all sizes. Add some beach music and the party is sure to bring the kid out in everyone.

For the food, SeaPak makes serving seafood convenient and affordable with products that will please coastal company of all ages. For the kids, dish up SeaPak's tasty Popcorn Shrimp or new Tilapia Tenders with a variety of dipping sauces and fresh-cut vegetables on the side. Spoil the adults in the crowd with SeaPak's best-selling Jumbo Butterfly Shrimp or Shrimp Scampi. Or, toss SeaPak's Salmon Burgers on the grill for a twist on traditional grilling fare.

"During these trying economic times, we've seen shoppers migrate to the frozen seafood section," said Bryan Jaynes, Marketing Director, SeaPak Shrimp Company. "They are looking for good food they can eat at home, and the frozen seafood section is a great place to start. With products like our Tilapia Tenders and Salmon Burgers, consumers have more seafood choices than ever before."

Tucked away on a beautiful barrier island in Georgia, SeaPak uses the "coastal secrets" it's been gathering for more than 60 years to make great tasting shrimp and seafood. "Many people have told us that it's comforting to know it's still possible to enjoy delicious, restaurant-style seafood at home," said Jaynes.

For more beach party menu ideas, visit SeaPak.com and pick from over 100 delicious recipes, such as Island Quesadillas with Lime Sour Cream or, try the recipe below.

Salmon Burger Tacos with Fruit Salsa
Prep Time: 10 minutes Cook Time: 10 minutes Makes: 4 - 6 servings


2 packages (12.8 oz) SeaPak(R) Salmon Burgers
2 Tablespoons lemon juice
1 teaspoon chili powder
1 teaspoon olive oil
1/4 teaspoon garlic powder
4 flour or corn tortillas
2 cups torn, iceberg lettuce

Fruit Salsa
1 can (20 oz) crushed or chunk pineapple, drained
1/4 cup diced red onion
1 to 2 Tablespoons minced jalapeno peppers
3 Tablespoons chopped cilantro
3 Tablespoons fresh lemon, or lime juice

COMBINE lemon juice, chili powder, oil, and garlic in small bowl.

RUB salmon burgers with mixture. Cover and refrigerate about 15 to 30 minutes.

MIX together fruit salsa ingredients in a bowl.
GRILL burgers according to package directions.

PLACE tortillas on grill, heat 10 seconds on each side, and top each tortilla with 1/2 cup lettuce.

EVENLY break up salmon burgers over lettuce.

TOP with about 2 Tablespoons fruit salsa.

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