The taste you love, the nutrition you want.
Raspberry Salsa
Makes about 6 cups or 8 to 10 servings
A little sweet, a little sour, a little spicy and a little crunchy – this salsa is a perfect accompaniment to pork, chicken, fish or beef. It’s also great over sliced fresh fruit or as accompaniment to a cheese tray. If you prepare and refrigerate the salsa in advance the jicama and apple will turn a pretty pink, from the raspberries.
2 cups diced peeled jicama
1 Pink Lady or other tart-sweet apple, cored and diced
1 medium jalapeno pepper, seeded and finely chopped
3 green onions, sliced
1/3 cup raspberry vinegar
1 tablespoon grated fresh ginger
1 12-ounce) bag IQF Washington raspberries
In large bowl toss apple and jicama with vinegar. Add all remaining ingredients and toss to blend. Serve at once or cover and refrigerate until ready to serve.
Nutrition Information per serving: calories 40, fat 0.10g, saturated fat 0.01g, % calories from fat 2%, protein .8g, carbohydrates 9.7g, cholesterol 0mg, sodium 2.5mg, fiber 2.76g.
