| 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
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Nutrition (calculated from recipe ingredients)
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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