Recipe - Peach-Ginger Salsa

1 cup Peeled cubed peaches; about
2 peaches
1 cup Cubed seeded tomato; about 3
tomatoes
One fourth cup Sliced green onions
2 teaspoon Sugar
2 teaspoon Cider vinegar
1 teaspoon Minced peeled fresh ginger
1/8 teaspoon Salt
1 ds Freshly ground black pepper

Combine all ingredients and stir well. Chill. Yield: 2 cups (serving size:
One half cup).

CALORIES 40 (5 % from fat); FAT 0.2 g (sat 0 g, mono 0 g, poly 0.1 g);
PROTEIN 0.8 g; CARB 10 g; FIBER 1.5 g; CHOL 0 mg; IRON 0.4 mg; SODIUM 78
mg; CALCIUM 9 g.

NOTES : This salsa recipe can easily be doubled. It complements anything
from tortilla chips to grilled chicken.
Recipe by: Cooking Light Magazine, July 1997, page 106 Posted to MCRecipe
Digest V1 #766 by Country Gourmet oselands@countrygourmet.com on Aug 30,
1997