Ginger-Nectarine Salsa

recipe

Ginger adds a piquant note to sweet nectarines. Serve with grilled pork, chicken, or salmon. This salsa keeps for up to three days in the fridge.

Yield:

20 servings (serving size: 2 tablespoons)

Recipe from

Cooking Light

Nutritional Information

Calories 17
Fat 0.1 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.4 g
Carbohydrate 4.1 g
Fiber 0.5 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 30 mg
Calcium 4 mg

Ingredients

2 2/3 cups chopped nectarine
1/2 cup finely chopped green onions
1/4 cup golden raisins
1 tablespoon cider vinegar
1 teaspoon minced peeled fresh ginger
1/4 teaspoon salt
1/4 teaspoon minced garlic
1/4 teaspoon freshly ground black pepper

Preparation

1. Combine all ingredients in a medium bowl; toss well. Cover and chill at least 1 hour.

Note:

David Bonom,

August 2009
My Notes

Only you will be able to view, print, and edit this note.

Add Note