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Photo: Becky Luigart-Stayner; Styling: Fonda Shaia Photo by: Photo: Becky Luigart-Stayner; Styling: Fonda Shaia

Cantaloupe-and-Cherry Tomato Salsa

Cooking Light JUNE 1999

  • Yield: 6 servings (serving size: 2/3 cup)

Ingredients

  • 2 cups diced cantaloupe
  • 2 cups quartered cherry tomatoes
  • 1/4 cup minced shallots
  • 1/4 cup chopped fresh oregano or basil
  • 2 tablespoons minced seeded jalapeno pepper
  • 2 teaspoons grated orange rind
  • 2 tablespoons orange juice
  • 2 tablespoons lime juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Preparation

Combine all ingredients in a bowl; toss well. Cover and refrigerate 30 minutes.

Nutritional Information

Amount per serving
  • Calories: 44
  • Calories from fat: 10%
  • Fat: 0.5g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.2g
  • Protein: 1.4g
  • Carbohydrate: 10.8g
  • Fiber: 1.4g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 109mg
  • Calcium: 32mg
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Cantaloupe-and-Cherry Tomato Salsa recipe

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