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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
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