Cranberry Salsa
| Heart-friendly Recipe | X |
|---|
This recipe contains:
Fat:
No more than 15g
Saturated Fat:
No more than 5g
Cholesterol:
No more than 150 mg
Sodium:
No more than 250 mg
Carbohydrates:
No more than 80g
Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
|
| Low-Sodium Recipe | X |
|---|
This recipe contains:
Sodium:
No more than 200 mg
|
| Diabetes-friendly Recipe | X |
|---|
This recipe contains:
Fat:
No more than 15g
Saturated Fat:
No more than 5g
Cholesterol:
No more than 300 mg
Sodium:
No more than 1000 mg
Carbohydrates:
No more than 50g
Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
|
| Low-Carb Recipe | X |
|---|
This recipe contains:
Carbohydrates:
No more than 45g
Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
|
| Quick and Easy Recipe | X |
|---|
|
This recipe requires 30 minutes or less for complete preparation.
|
| Dairy-Free Recipe | X |
|---|
|
This recipe contains no milk or milk products, no casein or whey.
|
| Gluten-Free Recipe | X |
|---|
|
This recipe contains no gluten containing ingredients or products.
|
Serves: 8 person(s)
Preparation Time: 10 mins
Cooking Time: 10 mins
Each serving equals one fruit serving.
Suggestions:
Fresh cranberries may be stored in your freezer for up to 1 year.
Ingredients:
114.29 g 100% cranberry juice blend
1 1/2 cup diced tomatoes
1 cup fresh cranberries, sliced thin
1/4 cup diced ripe medium avocado
1/2 cup diced pineapple
1/2 cup sliced thinly scallions (including green tops)
2 Tbsp lemon juice
1/4 cup finely chopped jalapeņo peppers
2 cloves garlic, crushed
1 fresh ground black pepper, as desired
Directions:
Place juice into a saucepan. Boil for about 5 minutes until reduced to about 1 Tbsp of syrup. Place the reduced juice and all remaining ingredients into a medium bowl and stir until incorporated.
Chill and serve immediately with favorite chips and vegetables.
Author:
Centers for Disease Control and Prevention
CDC: Fruit & Veggies - More Matters
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