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 chjopped 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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