Raspberry Salsa

Serves 8

Ingredients

2 cups diced peeled jicama
1 Pink Lady or other tart-sweet apple, cored and diced
1 medium jalapeno pepper, seeded and finely chopped
3 green onions, sliced
1/3 cup raspberry vinegar
1 tablespoon grated fresh ginger
1 12-ounce bag frozen raspberries

Instructions

  1. In large bowl toss apple and jicama with vinegar.
  2. Add all remaining ingredients and toss to blend.
  3. Serve at once or cover and refrigerate until ready to serve.

Nutrition Info

  • CALORIES: 40
  • FAT: 0g
  • PROTEIN: 1g
  • CARBOHYDRATE: 10g
  • CHOLESTEROL: 0mg
  • SODIUM: 3mg
  • FIBER: 3g

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