Here's a cool, fresh berry and steak salad for warm summer evenings. It's a one-dish meal that can be ready in less than 15 minutes.

Berries are at the height of their season. They add sweetness to the tangy dressing of Dijon mustard- and horseradish-spiked mayonnaise thinned with a little water.

Steak goes well with the horseradish in the sauce, but for an even quicker dinner, substitute cooked chicken, shrimp or deli roast beef.

This meal contains 573 calories per serving with 34 percent of calories from fat.

• Fred Tasker's wine suggestion: Wow, there must be 35 flavors to match here. I'd try a fruity Australian shiraz.

HELPFUL HINTS:

• Any berries or other summer fruit can be used.

• Any type of quick-cooking steak can be used.

• An easy way to chop chives is to snip them with a scissors.

COUNTDOWN:

• Place water for pasta on to boil.

• Sauté steak.

• Assemble salad.

SHOPPING LIST

To buy: ½ pound skirt steak; 1 package fusilli (corkscrew) pasta; 1 bag washed, ready-to-eat salad greens; 1 bunch chives (optional); 1 container raspberries; 1 container blueberries; 1 bottle prepared horseradish.

Staples: Vegetable oil spray, reduced-fat mayonnaise, Dijon mustard, salt, peppercorns.

Linda Gassenheimer's latest book is The Portion Plan: How to Eat the Foods You Love and Still Lose Weight. Her website is dinnerinminutes.com.

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