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PINEAPPLE SALSA Recipe

	Category	Duck Recipes
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	Ratings	0

Ingredients And Procedures

Ingredients
1/2	each	pineapple, cut 1/4 inch pieces
2	each	tomatoes, diced
1	each	cucumber, seeded, diced
2	each	shallots, minced
1/2	each	jalapeno chile, minced
1/4	cup	cilantro, minced
2	tablespoon	lime juice
1	tablespoon	vinegar, white wine
1	tablespoon	vegetable oil
1/2	teaspoon	salt

Directions:
In a medium bowl stir together all ingredients. Cover and refrigerate at least 1 hour. Makes 4 cups. NOTES: Fresh fruit salsas satisfy the taste for salad and fruit in one dish. Peaches, nectarines, or plums can also be used. Serve as a condiment with pork, chicken, or duck. Per Serving: 23 Calories; 1g Fat (35.1% calories from fat); trace Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 70mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

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<h1>PINEAPPLE SALSA</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD colSpan=3><B>Ingredients</B></TD><TD></TD></TR><TR><TD class=ingredient>1/2</TD><TD class=ingredient>each</TD><TD class=ingredient>pineapple, cut 1/4 inch pieces </TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>each</TD><TD class=ingredient>tomatoes, diced </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>each</TD><TD class=ingredient>cucumber, seeded, diced </TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>each</TD><TD class=ingredient>shallots, minced </TD><TD></TD></TR><TR><TD class=ingredient>1/2</TD><TD class=ingredient>each</TD><TD class=ingredient>jalapeno chile, minced </TD><TD></TD></TR><TR><TD class=ingredient>1/4</TD><TD class=ingredient>cup</TD><TD class=ingredient>cilantro, minced </TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>tablespoon</TD><TD class=ingredient>lime juice </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>tablespoon</TD><TD class=ingredient>vinegar, white wine </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>tablespoon</TD><TD class=ingredient>vegetable oil </TD><TD></TD></TR><TR><TD class=ingredient>1/2</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>salt</TD><TD></TD></TR><TR><TD></TD><TD></TD><TD></TD><TD></TD></TR><TR><TD colSpan=4><BR><B>Directions:</B><BR><BR></TD></TR><TR><TD colSpan=4>In a medium bowl stir together all ingredients. Cover and refrigerate at least 1 hour.<BR><BR>Makes 4 cups.<BR><BR>NOTES: Fresh fruit salsas satisfy the taste for salad and fruit in one dish. Peaches, nectarines, or plums can also be used. Serve as a condiment with pork, chicken, or duck.<BR><BR>Per Serving: 23 Calories; 1g Fat (35.1% calories from fat); trace Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 70mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.<BR><BR></TD></TR></TBODY></TABLE>     <p>
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