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CATEGORY CUISINE TAG YIELD
Grains Sauces 10 Servings

INGREDIENTS

1/2 oz Sun-dried tomatoes, 6
packed without oil
1 c Boiling water
1 1/4 c Diced plum tomato
3/4 c Diced peeled avocado, 1
large
1/4 c Finely chopped red onion
2 T Chopped fresh basil
1 T Finely chopped seeded
jalapeno pepper
2 T Orange juice
2 t Grated lemon rind
1/4 t Salt
1/4 t Pepper
1 Garlic clove, crushed
Basil sprigs, optional

INSTRUCTIONS

Combine the sun-dried tomatoes and boiling water in a small bowl; let
stand 30    minutes. Drain and chop.  Combine sun-dried tomatoes, plum
tomato, and next 9 ingredients (plum  tomato through garlic) in a bowl;
stir well. Yield: 2-1/2 cups  (serving size: 1/4 cup).  NOTES : From
Chef Bruce Molzan, owner of The Ruggles Grill in Houston.  Serve with
pork or chicken; garnish with basil sprigs, if desired.  Recipe by:
Cooking Light, Sept. 1995, page 98 Posted to EAT-L Digest  18 Mar 97 by
lunchuck <jock@THIRD-WAVE.COM> on Mar 19, 1997

A Message from our Provider:

“Compassion is difficult to give away because it keeps coming back.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 74
Calories From Fat: 51
Total Fat: 5.9g
Cholesterol: 0mg
Sodium: 98mg
Potassium: 268.8mg
Carbohydrates: 5.5g
Fiber: 3.1g
Sugar: 1g
Protein: 1.7g


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