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1 1/4 cups
suggest servings
| 2/3 | cup | tomato | chopped, ripe |
| 1/3 | cup | honeydew melon | chopped |
| 1/3 | cup | pineapple, fresh | fresh pineapple or 8 ounce canned crushed, drained |
| 1 | tablespoon | cilantro | fresh, finely chopped |
| 3 | tablespoons | lime juice | |
| 1 | teaspoon | olive oil | |
| 1/4 | teaspoon | salt |
In small bowl, combine all ingredients; mix well.
Cover with plastic wrap; let stand at room temperature 15 minutes.
Serve as a relish for grilled fish or meat.
Makes 1 1/4 Cups
| % Daily Value* | |
| Total Fat 1.0g | 2% |
| Saturated Fat 0.0g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 149mg | 6% |
| Total Carbohydrate 2.0g | 1% |
| Dietary Fiber 0.0g | 2% |
| Sugars 1.0g | |
| Protein 0.0g | 1% |
| Vitamin A | 5% | Vitamin C | 12% | |
| Calcium | 0% | Iron | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Hints and tips on how to best use a bread machine. Nothing beats waking up to the smell of fresh bread in the morning....
I have been making this fabulous recipe for more than 30 years! It was published in a wonderful Women's Day Cookbook series. The last line of this recipe should read: "sprinkle with paprika and parsley." I tried adding balsamic vinegar, and it gave it a nice flavor. I usually add more of everything so we'll have leftovers. This dish stands the test of time. Try it.
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