Ginger-Nectarine Salsa

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.

This recipe goes with Grilled Striped Bass, Grilled Chicken Breast, Roasted Pork Tenderloin

Yield: 20 servings (serving size: 2 tablespoons)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 17
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.4g
  • Carbohydrate: 4.1g
  • Fiber: 0.5g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 30mg
  • Calcium: 4mg

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