* Exported from MasterCook *
Cranberry-Squash Salsa
Recipe By :Adapted from Peter Zimmer, Inn of the Anasazi
Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups finely diced butternut squash
1 cup fresh cranberries
2 clementines -- peeled
1/3 cup maple syrup
Grated zest of 1 orange
Juice of 1 lime
1 Pinch cinnamon
1/2 teaspoon finely minced fresh mint
1. Bring a saucepan of water to a boil, add the diced squash and when the water returns to the boil, drain the squash and place in a bowl.
2. Chop the cranberries fairly fine by pulsing in a food processor. Add them to the bowl with the squash.
3. Using kitchen shears, snip the clementine segments in small pieces. Add them to the bowl.
4. Fold in the maple syrup, orange zest, lime juice, cinnamon and mint. Set aside at least 2 hours before serving. May be refrigerated overnight.
YIELD 6 servings
TOTAL TIME 30 minutes Ingredients
NOTEApproximate nutritional analysis per serving: 85 calories, 0 grams fat, 0 milligrams cholesterol, 4 milligrams sodium, 1 gram protein, 20 grams carbohydrate.
Source:
"Originally published with America Embraces Its Native Foods By FLORENCE FABRICANT, NYT, November 16, 1994"
S(Formatted by Chupa Babi):
"Dec 2011"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 87 Calories; trace Fat (1.6% calories from fat); 1g Protein; 22g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Vegetable; 1/2 Fruit; 0 Fat; 1 Other Carbohydrates.
Nutr. Assoc. : 2406 0 1480 0 1012 822 0 20062
