pomegranate orange salsa

• Prep: 10 min. + chilling
• Yield: 16 Servings

10 10

Ingredients

• 1 can (15 ounces) mandarin oranges
• 3-1/3 cups pomegranate seeds
• 1/4 cup minced fresh cilantro
• 2 jalapeno peppers, seeded and finely chopped
• Tortilla chips

Directions

• Drain oranges, reserving 2 tablespoons juice. Cut oranges in half; transfer to a large bowl. Add the pomegranate seeds, cilantro, jalapenos and reserved juice. Cover and refrigerate for 2 hours. Serve with tortilla chips. Yield: 4 cups.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1/4 cup (calculated without chips) equals 37 calories, trace fat (trace saturated fat), 0 cholesterol, 3 mg sodium, 9 g carbohydrate, trace fiber, trace protein. Diabetic Exchange: 1/2 fruit.