Peach-ginger Salsa
| 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 | t | Sugar |
| 2 | t | Cider vinegar |
| 1 | t | Minced peeled fresh ginger |
| 1/8 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 75
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 161.4mg
Potassium: 444.3mg
Carbohydrates: 17.9g
Fiber: 3g
Sugar: 14.7g
Protein: 2g