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