| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Pickles & r, Vegetables, Vegetarian |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Peeled cubed peaches; about 2 peaches |
| 1 |
c |
Cubed seeded tomato; about 3 tomatoes |
| 1/4 |
c |
Sliced green onions |
| 2 |
ts |
Sugar |
| 2 |
ts |
Cider vinegar |
| 1 |
ts |
Minced peeled fresh ginger |
| 1/8 |
ts |
Salt |
| 1 |
ds |
Freshly ground black pepper |
INSTRUCTIONS
Combine all ingredients and stir well. Chill. Yield: 2 cups (serving size:
1/2 cup).
CALORIES 40 (5 % from fat); FAT 0.2 g (sat 0 g, mono 0 g, poly 0.1 g);
PROTEIN 0.8 g; CARB 10 g; FIBER 1.5 g; CHOL 0 mg; IRON 0.4 mg; SODIUM 78
mg; CALCIUM 9 g.
NOTES : This salsa recipe can easily be doubled. It complements anything
from tortilla chips to grilled chicken.
Recipe by: Cooking Light Magazine, July 1997, page 106 Posted to MC-Recipe
Digest V1 #766 by Country Gourmet <oselands@countrygourmet.com> on Aug 30,
1997
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