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1995-09-27
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Newsgroups: rec.food.veg.cooking,rec.food.recipes
From: lb@is.net (Linda Berman)
Subject: VEGAN: Southern Watermelon Salsa
Message-ID: <lb-0109941639050001@sis.is.net>
Date: Thu, 1 Sep 1994 22:32:15 GMT
Approved: sridhar@asuvax.eas.asu.edu
Southern Watermelon Salsa
2 cups seeded and finely chopped watermelon
2 tablespoons chopped onion
2 tablespoons chopped water chestnuts
3 tablespoons chopped green chilies
2 tablespoons balsamic vinegar
1/4 teaspoon garlic salt
In a medium bowl, combine all ingredients and stir until blended. Cover
and place in refrigerator for 1 hour. Serve cold. Yields 2 cups, 8
(1/4-cup) servings. Each serving contains 16 calories (9% from fat).
Nutrition Information Per Serving:
Protein .3 g,
Carbohydrate 3.9 g,
fat .2 g.,
Cholesterol 0,
Fiber .3 g,
Iron .1 mg,
Calcium .4 mg,
Sodium 77 mg.
This salsa is great with tortilla chips and nachos. Try both red and
yellow watermelon for added variety.