Barrington Software Incorporated

 


Bloody Mary Salsa


Serves 6; Makes 3 1/2 cups

Try this salsa with grilled meat or fish or even at brunch, with scrambled eggs or omelets.


1/2 cucumber

2 small celery stalks with leaves, peeled to remove strings, chopped into 1/4-inch dice

2 tablespoons freshly grated horseradish or 2 teaspoons prepared horseradish

2 1/2 cups cherry tomatoes, cut in half

4 red radishes, trimmed and thinly sliced

1/2 small jalapeño pepper, finely diced

2 tablespoons snipped fresh dill

2 teaspoons Worcestershire sauce

2 tablespoons fresh lime juice

3/4 teaspoons salt

1/4 teaspoon freshly ground pepper


1. Peel cucumber in alternating strips. Remove seeds; chop into 1/4-inch dice. Combine

cucumber, celery, horseradish, tomatoes, radishes, jalapeño, and dill in a bowl; toss to combine.

Add Worcestershire sauce, lime juice, salt, and pepper; toss again. Let stand for about 30 minutes

before serving.


Per serving: 21 calories, 0 g fat, 0 mg cholesterol, 5 g carbohydrate, 302 mg sodium, 1 g

protein, 1 g dietary fiber.



From Martha Stewart



http://www.cooken.com

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