Bloody Mary salsa
Bloody Mary Salsa
Makes 3 1/2 cups.
1/2 cucumber, peeled in alternating strips, seeds removed,
chopped into 1/4-inch dice
2 small celery stalks with leaves, peeled to remove
strings, chopped into 1/4-inch dice
2 tablespoons freshly grated horseradish or
2 teaspoons prepared horseradish
2 1/2 cups cherry tomatoes, halved
4 red radishes, trimmed and thinly sliced
1/2 small jalapeño pepper, finely diced
2 tablespoons snipped fresh dill
2 teaspoons Worcestershire sauce
2 tablespoons fresh lime juice
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Combine cucumber, celery, horseradish, tomatoes, radishes,
jalapeño and dill in a bowl; toss to combine.
Add Worcestershire sauce, lime juice, salt and pepper; toss
again.
Let stand for about 30 minutes before serving.
Per serving: 21 calories, 0 g fat, 0 mg cholesterol, 5 g
carbohydrate, 302 mg sodium, 1 g protein, 1 g dietary fiber
