Fen­nel salsa

Yoga Journal - - Live Well -

SERVES 8

2 toma­toes ½ green bell pep­per, diced ½ red bell pep­per, diced ½ scal­lion, finely chopped ½ fen­nel bulb, finely chopped 1 tbsp nas­tur­tium leaves or petals, chopped 1 tbsp pars­ley, roughly chopped 3 tbsp white wine vine­gar 2 tbsp olive oil In a small saucepan, boil toma­toes in 4 cups wa­ter for 30 sec­onds; re­move with spoon and plunge into bowl of ice-cold wa­ter, 1 minute. Peel to­mato skins, cut into quar­ters, and scoop out seeds. Dice toma­toes. Com­bine toma­toes and re­main­ing in­gre­di­ents in a bowl. Use as a chip or veg­gie dip.

NU­TRI­TIONAL INFO 46 calo­ries per 5-tbsp serv­ing, 4 g fat (0 g sat­u­rated), 4 g carbs, 1 g fiber, 1 g pro­tein, 10 mg sodium

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