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Cranberry Salsa
Makes 8 servings
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Ingredients
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1/2
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cup pecans, coarsely chopped
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2
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cups fresh or frozen cranberries, coarsely chopped
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1/3
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cup sugar
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1
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pint grape tomatoes, cut in halves or quarters
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1/2
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cup light raisins
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1/4
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cup chopped shallots
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1
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orange, peel and pith removed, coarsely chopped
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4
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teaspoons balsamic vinegar
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1/4
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teaspoon ground ginger
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1/8
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teaspoon freshly ground pepper
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Combine all ingredients in medium bowl. Cover and let flavors blend at least 4 hours.
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Tip
If there are any leftovers, toss with salad greens for a refreshing and different salad. Will keep up to 2 weeks in refrigerator.
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© Publications International, Ltd.
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Nutrients per Serving
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Calories
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140
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Calories from Fat
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30 %
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Total Fat
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5 g
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Carbohydrate
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25 g
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Fiber
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3 g
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Protein
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2 g
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Sodium
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4 mg
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Dietary exchanges
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2 Starch
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1 Fat
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