| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Fresh orange sections, (3 oranges) cut into 1/2-inch pieces |
| 1/4 |
c |
Chopped purple onion |
| 1/4 |
c |
Chopped fresh cilantro |
| 1/2 |
ts |
Dried whole oregano |
| 1/4 |
ts |
Salt |
| 2 |
tb |
Fresh lime juice |
| 1 |
tb |
Minced jalapeno pepper |
| 1 |
ts |
Olive oil |
INSTRUCTIONS
Combine all ingredients in a bowl, and stir well. Cover and chill 1 hour.
Yield: 1 cup (serving size: 1/4 cup).
Per serving: 123 Calories; 5g Fat (32% calories from fat); 2g Protein; 21g
Carbohydrate; 0mg Cholesterol; 539mg Sodium
Recipe by: Cooking Light, Sept 1993, page 84
Posted to MC-Recipe Digest V1 #429 by igor@digex.net on Jan 28, 1997.
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