Vegetable Salsa The Mayo Clinic Recipes
VEGETABLE SALSA - THE MAYO CLINIC
Excellent way to get kids (young and old) to eat their veggies. This recipe is easily adjustable to suit your tastes. If you prefer hotter salsa, add finely chopped jalapeno peppers. (I typically use 2 jalapenos, seeded). If you love garlic, add more....if you don't, add less. You could also add chopped black olives. Great served with chips, omelets, chicken, etc. From the Mayo Clinic website. Dietitian's tip: Store-bought salsa can have as much as 400 milligrams of sodium in 1/4 cup. This thick vegetable salsa has much less sodium: 150 milligrams in 1/2 cup. Note: recipe yield somewhat depends on the size of the produce you use.
Provided by swissms
Categories Sauces
Time 20m
Yield 8 cups, 16 serving(s)
Number Of Ingredients 12
Steps:
- Wash vegetables and prepare as directed. In a large bowl, combine all the ingredients. Toss gently to mix. Cover and refrigerate for at least 30 minutes to allow the flavors to blend.
Nutrition Facts : Calories 20.4, Fat 0.2, Sodium 149.3, Carbohydrate 4.5, Fiber 1.3, Sugar 2.5, Protein 0.8
MEXICAN VEGETABLE SALSA
Make and share this Mexican Vegetable Salsa recipe from Food.com.
Provided by Bergy
Categories Sauces
Time 15m
Yield 2 Cups
Number Of Ingredients 8
Steps:
- Mix all the ingredients except lime juice and salt, pour th lime juice over the veggies, salt to taste and serve immediately.
Nutrition Facts : Calories 76.9, Fat 0.7, SaturatedFat 0.1, Sodium 19, Carbohydrate 17.4, Fiber 4.5, Sugar 9.4, Protein 3
FRESH VEGETABLE SALSA
Salsa is such a refreshing snack that is fully of flavor. It is a great way to use garden-fresh vegetables.-Susan Dahlheimer, Medina, Ohio
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield about 1 cup.
Number Of Ingredients 8
Steps:
- In a bowl, combine the tomatoes, green onions, yellow pepper, jalapeno pepper, cilantro, salt and pepper. Cover and refrigerate for at least 30 minutes. Serve with chips.
Nutrition Facts :
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