Options

Format:
Include:
PRINT
See more
Picnic Salsa

Picnic Salsa

Cooking Light JUNE 1999

  • Yield: 4 1/2 cups (serving size: 1/2 cup)

Ingredients

  • 1 cup chopped seeded watermelon
  • 1 cup chopped cantaloupe
  • 1 cup chopped peeled cucumber
  • 1 cup chopped tomato
  • 1/2 cup chopped green bell pepper
  • 2 tablespoons minced seeded jalapeño pepper
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons fresh lemon juice

Preparation

Combine all ingredients in a bowl; cover and chill.

Nutritional Information

Amount per serving
  • Calories: 22
  • Calories from fat: 12%
  • Fat: 0.3g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.7g
  • Carbohydrate: 5g
  • Fiber: 0.8g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 5mg
  • Calcium: 9mg
Search for Recipes by Nutrition Data
advertisement

Go to full version of

Picnic Salsa recipe

Copyright © 2013 Time Inc. Lifestyle Group. All Rights Reserved. Use of this site constitutes acceptance of our Terms of Use and Privacy Policy (Your California Privacy Rights). Ad Choices
advertisement