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This fun, fresh-tasting salsa from Nancy Whitford of Edwards, New York, is strawberry-sweet with just a hint of bite. “I found the recipe in our local paper years ago. It really adds a punch to fish, chicken or tortilla chips and has wonderful color and eye appeal.”
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Nutrition Facts: 1/4 cup salsa equals 25 calories, trace fat (trace saturated fat), 0 cholesterol, 76 mg sodium, 6 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: 1/2 starch.
Strawberry Salsa published in Simple & Delicious July/August 2008, p10
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Reviewed on Apr. 12, 2009 by cllakegrl
OK...Very excited about trying this recipe...reminded me of one my mother got from MD Anderson Cancer hospital in Houston. Made it, and at first, everyone went crazy over it..better than expected. Then..it lacked some things. It needed more cilantro and lime juice instead. Salt. I tried it again with just a few less strawberries, but not too much off of what the recipe called for. Definitely let it refrigerate for a while...but not too long as the strawberries can get mushy. Then...we strained them just a tad, and poured it over a block of cream cheese...serve with crackers...or even the chips mentioned. AWESOME then! I guess this could be the difference between New York and Texas! (-: Cilantro certainly makes it!!! Thanks for the idea!
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