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22
Appetizers
Fresh Tomato and Corn Salsa
Try this salsa on grilled chicken or seafood.
Makes 2 cups
1 small onion, cut into 1-inch pieces (about ½ cup)
¼ cup fresh cilantro
1 medium jalapeño pepper, seeded, cut into 1-inch pieces
3 medium vine-ripened tomatoes, cut into 1-inch pieces
1 teaspoon fresh lime juice
½ cup fresh or frozen corn kernels
(frozen kernels do not need to be thawed)
½ teaspoon kosher salt
Place onion, cilantro and jalapeño in work bowl tted with the metal blade. Process until
nely chopped, about 5 seconds. Scrape work bowl. Add tomatoes and lime juice.
Pulse until tomatoes are coarsely chopped, about 5 to 7 times. Add corn and salt; pulse
once to just combine. Let sit for 1 hour before serving to allow avors to develop. Serve
with chips.
Nutritional information per tablespoon:
Calories 5 (8% from fat) • carb. 2g • pro. 0g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 37mg • calc. 2mg • fi ber 0g
Greek Spread
Use this spread to make a fresh vegetable sandwich on pita bread.
Makes about 2 cups
6 ounces lowfat cream cheese, cut into 1-inch pieces
6 ounces feta cheese
¼ cup red onion, cut into 1-inch pieces
¼ cup green pepper, cored, cut into 1-inch pieces
¼ teaspoon dried oregano
2 tablespoons black olives, pitted
In a food processor tted with the metal blade, process cheeses until smooth, about
10 to 15 seconds. Scrape work bowl. Add remaining ingredients and process for 10
seconds. Scrape work bowl and process until well combined, about 10 to 15 seconds.
Let sit, in refrigerator, for 1 hour to let avor develop. Serve with crackers, mini pita
rounds or vegetable sticks.
Nutritional information per tablespoon:
Calories 28 (69% from fat) • carb. 1g • pro. 1g • fat 2g • sat. fat 1g
• chol. 8mg • sod. 81mg • calc. 33mg • fi ber 0g
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