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Red Grapefruit Salsa With Sweet Vermouth

Categories:
condiments

3 red grapefruits
3 tablespoons sweet vermouth
1 teaspoon granulated sugar
1/2 teaspoon crushed pink peppercorns
--or crocked black pepper
1/4 teaspoon salt
1 pinch cayenne

1. With serrated knife, cut rind from grapefruit. Working over bowl to catch the juice, cut grapefruit segments from the surrounding membranes. Cut each segment into 3 to 4 pieces.

2. Place pieces in bowl and add vermouth, sugar, peppercorns, salt and cayenne. Cover and set aside for 1 hour or more to let flavors blend. Serve with tuna, swordfish or pork.

Per serving (1/2 cup): About 79 cal, 1 g pro, 17 g car, 0 g fat, 0% cal from fat, 0 mg chol,1 mg sod, 2 g fiber.

Busted by Gail Shermeyer <4paws@netrax.net>



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Contributor: Womans Day Low-Fat Meals, Summer 97

Yield: 4 servings

Preparation Time: 0:00




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