Salad-salsas - recipes

Colorful and crunchy, these fruit and vegetable relishes resemble salsas, yet they're also refreshingly akin to salads. Hence their hybrid name. Eat them to accent grilled meats, or serve them as salads.

Red and Yellow Pepper Salad-Salsa

1 large (1/2 lb.) red bell

pepper, stemmed,

seeded, and diced

1 large (1/2 lb.) yellow bell

pepper, stemmed,

seeded, and diced

2/3 cup minced jicama

2 tablespoons minced

fresh cilantro

(coriander) 1 1/2 tablespoons seasoned

rice vinegar (or rice

vinegar plus 1/2

teaspoon sugar) 1/2 to 3/4 teaspoon hot chili

oil or 1/2 teaspoon

cayenne

In a bowl, mix red bell pepper, yellow bell pepper, jicama, cilantro, rice vinegar, and chili oil to taste. Makes about 2 3/4 cups. Per 1/4 cup: 15 cal.; 0.4 g protein; 0.3 g fat (0 g sat.); 2.8 g carbo.; 1.9 mg sodium; 0 mg chol.

Nectarine, Plum, and Basil Salad-Salsa

2 large (about 3/4 lb. total)

firm-ripe nectarines,

pitted and diced

2 large (about 6 oz. total)

firm-ripe plums, pitted

and diced

1/4 cup firmly packed fresh

basil leaves, minced 1 1/2 tablespoons balsamic

vinegar or red wine

vinegar

1 tablespoon honey

In a bowl, mix nectarines, plums, basil, balsamic vinegar, and honey. Makes about 2 3/4 cups. Per 1/4 cup: 28 cal.; 0.4 g protein; 0.2 g fat (0 g sat.); 7.1 g carbo.; 0.2 mg sodium; 0 mg chol.

Melon and Cucumber Salad-Salsa

1 small (about 1 1/2 lb.)

cantaloupe, peeled,

seeded, and diced

1 small (about 1 1b.) firm-ripe

papaya, peeled,

seeded, and diced

1 medium-size (about 10

oz.) cucumber, peeled,

seeded, and diced 1/3 cup minced fresh mint

3 tablespoons lime juice

1 tablespoon honey

In a bowl, mix cantaloupe, papaya, cucumber, mint, lime juice, and honey. Makes about 4 cups. Per 1/4 cup: 22 cal.; 0.4 g protein; 0.1 g fat (0 g sat.); 5.4 g carbo.; 3.3 mg sodium; 0 mg chol.

Squash Salad-Salsa Provencal

2 large (about 1/2 lb. total)

zucchini, ends trimmed,

diced

2 large (about 1/2 lb. total)

yellow crookneck

squash, ends trimmed,

diced

2 large (about 1/2 lb. total)

Roma-type tomatoes,

cored, seeded, and

finely chopped

1/4 cup drained oil-packed

dried tomatoes, finely

chopped

1/4 cup oil-cured ripe black

olives, pitted and

minced

3 green onions, ends

trimmed, minced

3 tablespoons cider

vinegar 1 1/2 teaspoons minced fresh

or 1/2 teaspoon dried oregano leaves

In a bowl, mix zucchini, crookneck squash, fresh and dried tomatoes, olives, green onions, vinegar, and oregano. Makes about 4 1/2 cups. Per 1/4 cup: 24 cal.; 0.5 g protein; 1.8 g fat (0.3 g sat.); 2.1 g carbo.; 139 mg sodium; 0 mg chol.

COPYRIGHT 1992 Sunset Publishing Corp.
COPYRIGHT 2004 Gale Group