Cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add vinegar, brown sugar, Dijon mustard, pepper, and salt to drippings in pan, stirring with a whisk. Stir in bacon.CHAPTER 6
EASY EXTRAS
The best meals are all about balance. We balance flavors, ingredients, and portions on the plate, but we also must balance our time, looking at each element of the meal and deciding what is and isn’t deserving of it. When you purchase precooked meats and sides, you’re not just buying food; you’re buying time. Spend that extra time wisely on the aspects of a meal that make the most impact, like simple homemade sauces, salads, and dressings. Spinach is little more than leaves until you add Bacon Vinaigrette. Now that’s a payoff worth the investment.
BACON VINAIGRETTE
Lard have mercy, there’s bacon in my dressing! This tasty twist on pig candy, also known as candied bacon, is the perfect way to punch up a spinach salad.
SERVES 4 • HANDS-ON TIME: 5 MIN. • TOTAL TIME: 8 MIN.
2center-cut bacon slices
11/2 tablespoons cider vinegar
11/2 teaspoons brown sugar
11/2 teaspoons Dijon mustard
1/8teaspoon freshly ground black pepper
Dash of kosher salt
Cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add vinegar, brown sugar, Dijon mustard, pepper, and salt to drippings in pan, stirring with a whisk. Stir in bacon.
SERVING SIZE: 2 tablespoons
CALORIES 20; FAT 0.7g (sat 0.25g, mono 0g, poly 0g); PROTEIN 1g; CARB 2g; FIBER 0g; SUGARS 2g (est. added sugars 2g); CHOL 3mg; IRON 0mg; SODIUM 119mg; CALC 2mg
CAESAR VINAIGRETTE
Don’t be fooled by those dramatic tableside presentations: Caesar dressing comes together fast. This lighter and lower-sodium version can also be used as a dip for crudités or a marinade for vegetables and chicken before roasting.
SERVES 4 • HANDS-ON TIME: 5 MIN. • TOTAL TIME: 5 MIN.
2tablespoons grated fresh Parmesan cheese
1tablespoon fresh lemon juice
1/2teaspoon anchovy paste
1/4teaspoon freshly ground black pepper
1/4teaspoon Worcestershire sauce
1large pasteurized egg yolk
1garlic clove, minced
2tablespoons extra-virgin olive oil
Place first 7 ingredients in a mini food processor; process 15 seconds. With processor on, gradually add oil, processing until combined.
SERVING SIZE: 2 tablespoons
CALORIES 88; FAT 8.7g (sat 1.8g, mono 5.6g, poly 0.9g); PROTEIN 2g; CARB 1g; FIBER 0g; SUGARS 0g (est. added sugars 0g); CHOL 51mg; IRON 0mg; SODIUM 83mg; CALC 36mg
Grapefruit–Poppy Seed Vinaigrette; CilantroChile Vinaigrette; Caesar Vinaigrette; Tomato Vinaigrette; Bacon Vinaigrette; Herb Vinaigrette
GRAPEFRUIT–POPPY SEED VINAIGRETTE
Full of fruit, texture, and tangy sweetness, this dressing does all the work in a simple salad. Just add some spinach, and serve.
SERVES 4 • HANDS-ON TIME: 5 MIN. • TOTAL TIME: 5 MIN.
3tablespoons fresh grapefruit juice
4teaspoons canola mayonnaise
2teaspoons white wine vinegar
1teaspoon honey
1/2teaspoon grated grapefruit rind
2tablespoons grapeseed oil
1/2teaspoon poppy seeds
1/8teaspoon kosher salt
1/8teaspoon freshly ground black pepper
Combine first 5 ingredients in a bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Stir in remaining ingredients. Refrigerate in an airtight container up to 5 days.
SERVING SIZE: 2 tablespoons
CALORIES 85; FAT 8.3g (sat 0.7g, mono 1.9g, poly 5.2g); PROTEIN 0g; CARB 3g; FIBER 0g; SUGARS 1g (est. added sugars 1g); CHOL 0mg; IRON 0mg; SODIUM 96mg; CALC 7mg
HERB VINAIGRETTE
This vinaigrette requires no effort, makes a lot, and keeps beautifully. Pour it over a spring mix or tossed arugula, or use it to dress up a pizza.
SERVES 13 • HANDS-ON TIME: 5 MIN. • TOTAL TIME: 5 MIN.
9tablespoons white wine vinegar
11/2 tablespoons wildflower honey
1/2teaspoon fine sea salt
1cup canola oil
3tablespoons chopped fresh basil
3tablespoons minced fresh chives
Combine first 3 ingredients in a medium bowl; slowly add oil, stirring with a whisk until combined. Stir in basil and chives. Refrigerate in an airtight container up to 5 days.
SERVING SIZE: 2 tablespoons
CALORIES 160; FAT 17.2g; (sat 1.3g, mono 10.9g, poly 4.9g); PROTEIN 0g; CARB 2g; FIBER 0g; SUGARS 2g (est. added sugars 2g); CHOL 0mg; IRON 0mg; SODIUM 86mg; CALC 2mg
TOMATO VINAIGRETTE
Even out of season, tomatoes can be the star of the salad. Highlight their essence in this dressing, which uses grape tomatoes grown year-round.
SERVES 4 • HANDS-ON TIME: 5 MIN. • TOTAL TIME: 5 MIN.
2tablespoons minced fresh basil
2tablespoons balsamic vinegar
1tablespoon minced shallots
1teaspoon Dijon mustard
10grape tomatoes
1garlic clove
2tablespoons olive oil
Place first 6 ingredients in a mini food processor; process until smooth. Gradually add oil, processing until combined. Refrigerate in an airtight container up to 5 days.
SERVING SIZE: 2 tablespoons
CALORIES 73; FAT 6.8g (sat 0.9g, mono 4.9g, poly 0.7g); PROTEIN 0g; CARB 3g; FIBER 0g; SUGARS 2g (est. added sugars 0g); CHOL 0mg; IRON 0mg; SODIUM 33mg; CALC 8mg
CILANTRO-CHILE VINAIGRETTE
Flavors of the Far East and Southwest combine to create a sweet heat in this delicious dressing. Use it to make a taco slaw or as a marinade.
SERVES 4 • HANDS-ON TIME: 8 MIN. • TOTAL TIME: 8 MIN.
2tablespoons olive oil
4teaspoons fresh lime juice
1tablespoon minced Fresno red chile
2teaspoons fish sauce
1teaspoon grated peeled fresh ginger
1/2teaspoon sugar
1garlic clove, mashed into a paste
1tablespoon finely chopped fresh cilantro
Combine first 7 ingredients; stir with a whisk. Stir in cilantro. Refrigerate in an airtight container up to 5 days.
SERVING SIZE: 2 tablespoons
CALORIES 67; FAT 6.8g (sat 0.9g, mono 4.9g, poly 0.7g); PROTEIN 0g; CARB 2g; FIBER 0g; SUGARS 1g (est. added sugars 1g); CHOL 0mg; IRON 0mg; SODIUM 191mg; CALC 3mg
AVOCADO DRESSING
Available year-round and full of nutrients, avocados provide creaminess. Serve this on salad or with your next Mexican meal.
SERVES 6 • HANDS-ON TIME: 5 MIN. • TOTAL TIME: 5 MIN.
1/2cup diced peeled ripe avocado
1/4cup cilantro leaves
1tablespoon fresh lime juice
1tablespoon olive oil
1/4teaspoon salt
1/4teaspoon hot sauce
Place all ingredients in a blender; process until smooth. Refrigerate in an airtight container up to 3 days.
SERVING SIZE: 2 tablespoons
CALORIES 41; FAT 4.1g (sat 0.6g, mono 2.9g, poly 0.5g); PROTEIN 0g; CARB 1g; FIBER 1g; SUGARS 0g (est. added sugars 0g); CHOL 0mg; IRON 0mg; SODIUM 105mg; CALC 2mg
AVOCADO-HERB DRESSING
Full of fresh herbs and a hint of heat, this dressing is also a cool upgrade to sour cream on a taco bar.
SERVES 20 • HANDS-ON TIME: 10 MIN. • TOTAL TIME: 10 MIN.
1/2cup canola mayonnaise
1/4cup finely chopped green onions
1/4cup reduced-fat sour cream
1tablespoon chopped fresh flat-leaf parsley
1tablespoon chopped fresh chives
1teaspoon chopped fresh tarragon
1teaspoon anchovy paste
1/8teaspoon salt
1/2ripe peeled avocado
1garlic clove, minced
2tablespoons water
1tablespoon white wine vinegar
3drops hot sauce
Place first 10 ingredients in a food processor; process until smooth. With the processor on, add 2 tablespoons water, vinegar, and hot sauce through food chute, processing until blended. Refrigerate in an airtight container up to 3 days.
SERVING SIZE: 1 tablespoon
CALORIES 54; FAT 5.6g (sat 0.8g, mono 2.9g, poly 1.3g); PROTEIN 0g; CARB 1g; FIBER 0g; SUGARS 0g (est. added sugars 0g); CHOL 4mg; IRON 0mg; SODIUM 73mg; CALC 7mg
BUTTERMILK RANCH
There is nothing better than homemade ranch dressing. The combination of chives, parsley, and dill with the brightness of lemon and bite of garlic makes this recipe a dream for salads, French fries, and pretty much everything edible.
SERVES 4 • HANDS-ON TIME: 5 MIN. • TOTAL TIME: 5 MIN.
1/3cup whole buttermilk
1tablespoon canola mayonnaise
1teaspoon fresh lemon juice
1/4teaspoon freshly ground black pepper
1small garlic clove, grated
11/2 teaspoons chopped fresh chives
3/4teaspoon minced fresh parsley
1/2teaspoon minced fresh dill
Combine buttermilk and next 4 ingredients (through garlic), stirring with a whisk. Stir in remaining ingredients. Refrigerate in an airtight container up to 3 days.
SERVING SIZE: 11/2 tablespoons
CALORIES 24; FAT 1.6g (sat 0.4g, mono 0.8g, poly 0.4g); PROTEIN 1g; CARB 1g; FIBER 0g; SUGARS 1g (est. added sugars 0g); CHOL 2mg; IRON 0mg; SODIUM 49mg; CALC 27mg
PEPPER-GARLIC SPICE RUB
This rub is complex in flavor yet simple in preparation. Use it to quickly season roasted or grilled beef and chicken.
SERVES 24 • HANDS-ON TIME: 5 MIN. • TOTAL TIME: 5 MIN.
2 tablespoons freshly ground black pepper
1tablespoon Hungarian sweet paprika
1tablespoon chili powder
1tablespoon garlic powder
1tablespoon dark brown sugar
2teaspoons ground cumin
2teaspoons chopped fresh sage
11/2 teaspoons dry mustard
1teaspoon ground coriander
1teaspoon ground red pepper
Combine all ingredients in a small bowl. Store in an airtight container up to 1 month.
SERVING SIZE: 1 teaspoon
CALORIES 8; FAT 0.2g (sat 0g, mono 0g, poly 0.1g); PROTEIN 0g; CARB 2g; FIBER 1g; SUGARS 1g (est. added sugars 1g); CHOL 0mg; IRON 0mg; SODIUM 4mg; CALC 7mg
All-Purpose Rub; Jerk Spice Rub; Pepper-Garlic Spice Rub
JERK SPICE RUB
This traditional jerk seasoning packs a punch that is mellowed by the sweetness of sugar. You can further tame the heat by cutting back on the ground red pepper. Use this rub on pork, chicken, or fish.
SERVES 16 • HANDS-ON TIME: 5 MIN. • TOTAL TIME: 5 MIN.
1tablespoon dried parsley
1tablespoon dried onion flakes
2to 3 teaspoons ground red pepper
2teaspoons garlic powder
2teaspoons ground thyme
2teaspoons brown sugar
11/2 teaspoons kosher salt
1teaspoon grated fresh nutmeg
1teaspoon crushed red pepper
1teaspoon ground allspice
1/4teaspoon freshly ground black pepper
1/4teaspoon ground star anise
1/4teaspoon ground cinnamon
Combine all ingredients in a small bowl. Store in an airtight container up to 1 month.
SERVING SIZE: about 1 tablespoon
CALORIES 5; FAT 0.1g (sat 0g, mono 0g, poly 0g); PROTEIN 0g; CARB 1g; FIBER 0g; SUGARS 1g (est. added sugars 1g); CHOL 0mg; IRON 0mg; SODIUM 118mg; CALC 5mg
ALL-PURPOSE RUB
When guests ask for this recipe, just say it’s an old family secret. Kick it up a few notches with freshly ground red pepper or chipotle powder.
SERVES 36 • HANDS-ON TIME: 5 MIN. • TOTAL TIME: 5 MIN.
3tablespoons paprika
2tablespoons dried oregano
2tablespoons dried thyme
2tablespoons kosher salt
1tablespoon garlic powder
1tablespoon freshly ground black pepper
1tablespoon chili powder
2teaspoons onion powder
Combine all ingredients in a small bowl. Store in an airtight container up to 6 months.
SERVING SIZE: 1 teaspoon
CALORIES 4; FAT 0.1g (sat 0g, mono 0g, poly 0g); PROTEIN 0g; CARB 1g; FIBER 0g; SUGARS 0g (est. added sugars 0g); CHOL 0mg; IRON 0mg; SODIUM 327mg; CALC 9mg
ROASTED GARLIC–BALSAMIC AIOLI
When garlic bathes in olive oil and bakes in the oven, it comes out soft, sweet, and with a slight nutty flavor. It’s killer on a burger.
SERVES 4 • HANDS-ON TIME: 10 MIN. • TOTAL TIME: 65 MIN.
1whole garlic head
1teaspoon olive oil
2tablespoons canola mayonnaise
1teaspoon balsamic vinegar
Dash of kosher salt
Preheat oven to 375°F. Remove papery skin from garlic head (do not peel or separate cloves). Drizzle oil over garlic; wrap in foil. Bake at 375°F for 45 minutes. Cool 10 minutes.
Separate cloves; squeeze to extract garlic pulp. Discard skins. Mash garlic. Stir in mayonnaise, vinegar, and salt. Refrigerate in an airtight container up to 3 days.
SERVING SIZE: 1 tablespoon
CALORIES 34; FAT 2.5g (sat 0.1g, mono 1.6g, poly 0.8g); PROTEIN 0g; CARB 2g; FIBER 0g; SUGARS 0g (est. added sugars 0g); CHOL 0mg; IRON 0mg; SODIUM 85mg; CALC 11mg
RED-PEPPER AIOLI
Building a better burger isn’t always about toppings. Whip up this velvety spread with just five ingredients and a few minutes.
SERVES 16 • HANDS-ON TIME: 5 MIN. • TOTAL TIME: 5 MIN.
3garlic cloves, peeled
1/2cup canola mayonnaise
1/2teaspoon salt
1/4teaspoon crushed red pepper
1(7-ounce) bottle roasted red bell peppers, drained
Drop garlic through food chute with food processor on. Process until finely minced. Add remaining ingredients; process until well combined. Refrigerate in an airtight container up to 3 days.
SERVING SIZE: 1 tablespoon
CALORIES 23; FAT 2g (sat 0g, mono 1g, poly 0.8g); PROTEIN 0g; CARB 1g; FIBER 0g; SUGARS 0g (est. added sugars 0g); CHOL 0mg; IRON 0mg; SODIUM 157mg; CALC 1mg
SUN-DRIED TOMATO AIOLI
When it’s cold outside and you long for a tomato off the vine, take comfort in this standout condiment that’s perfect on lamb or portobello burgers.
SERVES 4 • HANDS-ON TIME: 17 MIN. • TOTAL TIME: 17 MIN.
10sun-dried tomatoes, packed without oil
1cup water
1/4cup canola mayonnaise
1/4teaspoon freshly ground black pepper
1garlic clove, minced
Place sun-dried tomatoes and 1 cup water in a microwave-safe bowl; microwave at HIGH 2 minutes. Let stand 3 minutes. Drain. Place tomatoes, mayonnaise, pepper, and garlic in a mini food processor; pulse 10 times or until tomatoes are finely chopped. Refrigerate in an airtight container up to 3 days.
SERVING SIZE: 1 tablespoon
CALORIES 52; FAT 3.9g (sat 0g, mono 2.4g, poly 1.5g); PROTEIN 1g; CARB 3g; FIBER 1g; SUGARS 2g (est. added sugars 0g); CHOL 0mg; IRON 0mg; SODIUM 119mg; CALC 8mg
Fast Freeze
Don’t trash those leftover sun-dried tomatoes! As long as they’re not packed in oil, they'll save perfectly in a zip-top freezer bag—and you can enjoy the sunny taste of summer almost any time of the year.
SUN-DRIED TOMATO PESTO
Though tomatoes spend days drying out in the sun, they retain all their nutrients and give this pesto a deep color and intense flavor.
SERVES 8 • HANDS-ON TIME: 10 MIN. • TOTAL TIME: 10 MIN.
1/2cup sun-dried tomatoes, packed without oil
3/4cup boiling water
1cup chopped seeded plum tomato
1/2cup basil leaves
2tablespoons pine nuts
1tablespoon olive oil
1/8teaspoon freshly ground black pepper
4garlic cloves
Combine sun-dried tomatoes and 3/4 cup boiling water in a bowl; let stand 4 minutes. Drain and chop.
Place sun-dried tomatoes, plum tomato, and remaining ingredients in a blender; process 20 seconds or until a paste forms. Refrigerate in an airtight container up to 5 days.
SERVING SIZE: 2 tablespoons
CALORIES 44; FAT 3.4g (sat 0.4g, mono 1.7g, poly 1g); PROTEIN 1g; CARB 3g; FIBER 1g; SUGARS 2g (est. added sugars 0g); CHOL 0mg; IRON 1mg; SODIUM 10mg; CALC 13mg
PESTO MAYONNAISE
Flavored mayonnaise is the fastest way to wake up a ho-hum sandwich. Try this one on your favorite sub or in a pasta salad at your next picnic.
SERVES 4 • HANDS-ON TIME: 8 MIN. • TOTAL TIME: 8 MIN.
2tablespoons canola mayonnaise
2tablespoons Classic Pesto (page 277)
1/8teaspoon salt
1/8teaspoon freshly ground black pepper
Combine all ingredients in a bowl. Refrigerate in an airtight container up to 3 days.
SERVING SIZE: 1 tablespoon
CALORIES 57; FAT 5.3g (sat 1g, mono 1.4g, poly 0.5g); PROTEIN 1g; CARB 1g; FIBER 0g; SUGARS 0g (est. added sugars 0g); CHOL 4mg; IRON 0mg; SODIUM 188mg; CALC 48mg
CLASSIC PESTO
Pesto has a way of making everything taste fresh. Use it on pizza or pasta, polenta or mashed potatoes, or your favorite omelet.
SERVES 12 • HANDS-ON TIME: 8 MIN. • TOTAL TIME: 8 MIN.
2tablespoons coarsely chopped walnuts or pine nuts
2garlic cloves, peeled
3tablespoons extra-virgin olive oil
4cups basil leaves (about 4 ounces)
2ounces grated fresh Parmesan cheese (about 1/2 cup)
1/4teaspoon salt
Drop nuts and garlic through food chute with food processor on; process until minced. Add oil; pulse 3 times. Add basil, cheese, and salt; process until finely minced, scraping sides of bowl once. Refrigerate in an airtight container up to 5 days.
SERVING SIZE: 1 tablespoon
CALORIES 64; FAT 5.7g (sat 1.3g, mono 2.8g, poly 1g); PROTEIN 3g; CARB 1g; FIBER 0g; SUGARS 0g (est. added sugars 0g); CHOL 3mg; IRON 0mg; SODIUM 134mg; CALC 95mg
Fast Freeze
This simple pesto tastes way better than store-bought and takes just a few minutes to make, so double or triple the recipe, and freeze batches for future use.
BARBECUE SAUCE
Spend a little extra time creating this sweet-and-spicy barbecue sauce from pantry staples and a few fresh veggies.
SERVES 12 • HANDS-ON TIME: 20 MIN. • TOTAL TIME: 20 MIN.
2cups unsalted ketchup
3/4cup packed brown sugar
1/2cup cider vinegar
1/4cup grated fresh onion (1 small)
2tablespoons prepared mustard
2tablespoons Worcestershire sauce
1teaspoon kosher salt
1/2teaspoon freshly ground black pepper
1/2teaspoon crushed red pepper
1/2teaspoon smoked paprika
2garlic cloves, pressed
Combine all ingredients in a medium saucepan. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat; simmer, uncovered, 10 minutes or until slightly thickened. Refrigerate in an airtight container up to 1 month.
SERVING SIZE: 2 tablespoons
CALORIES 57; FAT 0.1g (sat 0g, mono 0g, poly 0g); PROTEIN 0g; CARB 14g; FIBER 0g; SUGARS 12g (est. added sugars 8g); CHOL 0mg; IRON 0mg; SODIUM 117mg; CALC 10mg
Sriracha Ketchup; Honey Mustard; Barbecue Sauce
SRIRACHA KETCHUP
Two favorite condiments create one incredibly spicy sauce you’ll want to slather on everything.
SERVES 11 • HANDS-ON TIME: 5 MIN. • TOTAL TIME: 5 MIN.
1cup unsalted ketchup
1/4cup Sriracha (hot chile sauce, such as Huy Fong)
1tablespoon lower-sodium soy sauce
1tablespoon fresh lime juice
Combine all ingredients in a medium bowl. Refrigerate in an airtight container up to 1 month.
SERVING SIZE: 2 tablespoons
CALORIES 36; FAT 0g (sat 0g, mono 0g, poly 0g); PROTEIN 0g; CARB 9g; FIBER 0g; SUGARS 7g (est. added sugars 2g); CHOL 0mg; IRON 0mg; SODIUM 169mg; CALC 0mg
HONEY MUSTARD
Homemade honey mustard tastes infinitely better than store-bought and has fewer preservatives and additives. Blend up a quick batch while chicken cooks.
SERVES 20 • HANDS-ON TIME: 5 MIN. • TOTAL TIME: 5 MIN.
1/2cup canola mayonnaise
1/4cup Dijon mustard
1/4cup honey
2tablespoons prepared mustard
1/4teaspoon freshly ground black pepper
Combine all ingredients in a small bowl. Refrigerate in an airtight container up to 1 month.
SERVING SIZE: 1 tablespoon
CALORIES 30; FAT 1.5g (sat 0g, mono 0.8g, poly 0.6g); PROTEIN 0g; CARB 4g; FIBER 0g; SUGARS 3g (est. added sugars 3g); CHOL 0mg; IRON 0mg; SODIUM 123mg; CALC 1mg
SALSA VERDE
Tomatillos grow in papery husks that come off easily and leave a sticky residue. Rinse them well before throwing them in the food processor.
SERVES 8 • HANDS-ON TIME: 5 MIN. • TOTAL TIME: 5 MIN.
8tomatillos (about 12 ounces)
1/4cup chopped green onions
1/4cup chopped fresh cilantro
1/2teaspoon salt
1jalapeño pepper, seeded and quartered
1(4.5-ounce) can chopped green chiles, undrained
Discard husks and stems from tomatillos. Place tomatillos and remaining ingredients in a food processor; pulse until coarsely chopped. Refrigerate in an airtight container up to 3 days.
SERVING SIZE: 1/4 cup
CALORIES 16; FAT 0.4g (sat 0.1g, mono 0.1g, poly 0.2g); PROTEIN 1g; CARB 3g; FIBER 1g; SUGARS 2g (est. added sugars 0g); CHOL 0mg; IRON 0mg; SODIUM 334mg; CALC 7mg
MEDITERRANEAN SALSA
When the garden gives you too much of everything, turn it into salsa.
SERVES 6 • HANDS-ON TIME: 10 MIN. • TOTAL TIME: 10 MIN.
11/2 cups chopped seeded tomato
1cup finely chopped zucchini
1/2cup finely chopped bottled roasted red bell peppers
2 tablespoons finely chopped red onion
1tablespoon finely chopped basil
1tablespoon finely chopped parsley
2teaspoons fresh lemon juice
2teaspoons extra-virgin olive oil
11/2 teaspoons capers, drained
1/4teaspoon salt
1/8teaspoon freshly ground black pepper
1garlic clove, minced
Combine all ingredients in a bowl. Refrigerate in an airtight container up to 2 days.
SERVING SIZE: 1/2 cup
CALORIES 32; FAT 1.7g (sat 0.3g, mono 1.2g, poly 0.2g); PROTEIN 1g; CARB 4g; FIBER 1g; SUGARS 2g (est. added sugars 0g); CHOL 0mg; IRON 0mg; SODIUM 183mg; CALC 12mg
CUTTING-BOARD SALSA
Did someone say “salsa party”? This chunky number is loaded with crunch and cool, crisp flavors.
SERVES 14 • HANDS-ON TIME: 20 MIN. • TOTAL TIME: 60 MIN., INCLUDING CHILL TIME
2cups diced tomato
1/2cup diced peeled jicama
1/2cup diced onion
1/2cup diced radishes
1/3cup chopped seeded peeled cucumber
1/4cup fresh orange juice
2tablespoons chopped fresh mint
2tablespoons chopped fresh cilantro
2tablespoons fresh lime juice
2teaspoons chopped seeded jalapeño pepper (1 small pepper)
1/2teaspoon salt
Combine all ingredients in a large bowl; toss gently. Cover and chill 40 minutes. Refrigerate in an airtight container up to 2 days.
SERVING SIZE: 1/4 cup
CALORIES 13; FAT 0.1g (sat 0g, mono 0g, poly 0.1g); PROTEIN 0g; CARB 3g; FIBER 1g; SUGARS 2g (est. added sugars 0g); CHOL 0mg; IRON 0mg; SODIUM 88mg; CALC 7mg
MANGO SALSA
Mango is one of the few fruits that can stand up to jalapeño in both texture and taste. Serve with grilled meats or fish.
SERVES 6 • HANDS-ON TIME: 15 MIN. • TOTAL TIME: 45 MIN., INCLUDING CHILL TIME
3cups cubed peeled ripe mango
1cup chopped green onions
1/2cup chopped fresh cilantro
1/3cup fresh lime juice
3tablespoons finely chopped seeded jalapeño pepper (about 2 peppers)
1 teaspoon sugar
1/2 teaspoon salt
Combine all ingredients in a bowl; toss well. Cover and chill 30 minutes. Refrigerate in an airtight container up to 3 days.
SERVING SIZE: 1/2 cup
CALORIES 63; FAT 0.3g (sat 0.1g, mono 0.1g, poly 0.1g); PROTEIN 1g; CARB 18g; FIBER 2g; SUGARS 13g (est. added sugars 1g); CHOL 0mg; IRON 0mg; SODIUM 205mg; CALC 25mg;
Savvy Shortcuts
Mango isn’t the easiest fruit to chop. Save the hassle if you’re short on time and purchase prepeeled and prechopped mango from your grocer’s produce department.