Vidalia Onion and Pear Salsa

2 cups chopped Vidalia onions

1 cup diced unpeeled pear

1/2 cup chopped roasted red pepper (from a 7 oz. jar)

2 tablespoons chopped fresh jalapeno pepper

2 tablespoons chopped fresh cilantro

2 tablespoons lime juice

3/4 teaspoon salt

In a medium bowl combine Vidalia onions, pear, red pepper, jalapeno pepper, cilantro, lime juice and salt. Serve immediately or cover and refrigerate up to 2 days. Serve grilled with seafood, chicken or hamburgers.

YIELD: 6 portions, 3 cups Per portion: 38 calories, 1 gm protein, 9 gm carbohydrate, 0 gm fat, 282 mg sodium, 0 mg cholesterol


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Source: Rotary International