Vegetable Medley with Salsa Dip
En Español
Serving Size: 1 cup vegetables and 1/2 cup salsa
Yield: 4 servings
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Ingredients:
2 carrots - cut into 3-inch sticks
2 celery stalks - cut into 3-inch sticks
1/2 jicama - peeled and cut into 3-inch sticks
1 bunch radishes - trimmed
6 green onions - trimmed
1 cup fat free sour cream
1 cup Fresh Salsa
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Fresh Salsa Ingredients:
2 chopped tomatoes
1/2 chopped onion
3 finely chopped jalapeno chiles - seeded if desired
1/4 cup chopped fresh cilantro
1/4 teaspoon salt
juice of 1 lime |
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Instructions:
1. Arrange vegetables on a platter.
2. In a small bowl, mix sour cream and salsa. Serve.
Fresh Salsa Preparation:
1. In a medium bowl, mix all ingredients.
2. Serve or store salsa in refrigerator for up to three days in a covered plastic or glass container. |
Cost:
Per Recipe: $ 6.68
Per Serving: $ 1.67 |
Source:
Adapted from:
It’s So Easy
Contra Costa Health Services
California 5 A Day
Author:
California 5 A Day |
Categories:
Eat Less Saturated Fats, Trans Fats and Cholesterol
Eat More Fruits and Vegetables
Eat Calcium Rich Food
Parents of young children
Parents of teens
Vegetarian
No Cooking Required
Snacks/Sandwiches
Sauces/Condiments/Dressings
Salads
Appetizers
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