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Recipes

Salsa Salad

Categories:
low fat, salads/dressings

2 tomatoes; seeded
1 cucumber; peeled, seeded
2 celery stalks
6 radishes; trimmed
6 green onions and tops
1/3 cup fresh cilantro
1 garlic clove; mashed
Salt; to taste
Freshly-ground black pepper; to taste
2 tablespoons lemon juice
2 tablespoons lime juice
2 tablespoons olive oil

Chop the tomatoes, cucumber, celery, radishes, green onions and cilantro. Combine them in a bowl. In a separate bowl, mash the garlic clove with the salt and pepper. Add the lemon and lime juice to the garlic paste. Mix well, and add the olive oil. Add the "dressing" to the chopped vegetables and combine well. Let sit 30 minutes before serving. This recipe yields 6 servings. Nutritional Analysis Per Serving: Calories 75; Fat (grams) 5; Percent calories from fat 62; Percent polyunsaturated 12; Percent saturated 12; Percent monounsaturated 38; Cholesterol (milligrams) 0; Sodium (milligrams) 35; Protein (grams) 1; Carbohydrate (grams) 6; Fiber (grams) 2.


Source: "Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org" S(Formatted for MC5): "11-08-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 62 Calories (kcal); 5g Total Fat; (64% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 18mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

NOTES : Diabetics or those on calorie-controlled diets may count one serving as: 1 vegetable, 1 fat serving. Weight Watcher points calculated at 2 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Yield: 6 servings

Preparation Time: 0:00



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