PINEAPPLE SALSA |
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Category |
Duck |
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Ingredients And Procedures |
| Ingredients | | | 1/2 | each | pineapple, cut 1/4 inch pieces | | | 2 | each | tomatoes, diced | | | 1 | each | cucumber, seeded, diced | | | 2 | each | shallots, minced | | | 1/2 | each | jalapeno chile, minced | | | 1/4 | cup | cilantro, minced | | | 2 | tablespoon | lime juice | | | 1 | tablespoon | vinegar, white wine | | | 1 | tablespoon | vegetable oil | | | 1/2 | teaspoon | salt | | | | | |
Directions:
| In a medium bowl stir together all ingredients. Cover and refrigerate at least 1 hour.
Makes 4 cups.
NOTES: Fresh fruit salsas satisfy the taste for salad and fruit in one dish. Peaches, nectarines, or plums can also be used. Serve as a condiment with pork, chicken, or duck.
Per Serving: 23 Calories; 1g Fat (35.1% calories from fat); trace Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 70mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.
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