Salsadiabetic, sauces, vegetables 1 small onion; chopped 1 small green bell pepper; chopped 1 small red bell pepper; chopped 1 tomato; chopped 1/2 cup fresh lemon =or=- 1/2 cup fresh lemon 1 pepper to taste 1 tablespoon fresh basil; =or=- 1 tablespoon dried leaf basil 1 hot red pepper flakes Combine all ingredients in a small bowl. Let stand 20 minutes before serving. Add hot pepper flakes if desired. Makes 2 cups. Food Exchange per serving: FREE; CAL: CAL: 9g; CHO: 0mg; PRO: 0g; SOD: 3mg; FAT: 0g; Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master. |
