Pineapple-Carrot Salsa

SERVINGS: MAKES ABOUT 3 CUPS

•MAKE-AHEAD

This salsa is best served the day it is made.

1/4 cup pine nuts, toasted
2 cups diced ( 1/4 inch) fresh pineapple
1/2 cup finely grated carrots
1/4 cup golden raisins, plumped in boiling water and drained
1/2 small red onion, finely diced
2 tablespoons minced red bell pepper
1/2 tablespoon minced fresh tarragon
1 tablespoon minced fresh cilantro
1/2 jalapeño chile, seeded and minced
1 tablespoon fresh lemon juice
Salt

Combine all the ingredients except the pine nuts in a bowl and let stand for 1 hour. Just before serving, stir in the pine nuts.

Notes 1/4 CUP SERVING Calories 42 kcal, Protein 1 gm, Carbohydrate 7.1 gm, Cholesterol 0, Total Fat 1.6 gm, Saturated Fat .2 gm Serve With Pork, chicken and veal.

Pineapple-Carrot Salsa

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