UVA Cancer Center Mediterranean Salsa

[Guest guest]

@@@@@

UVA Cancer Center Mediterranean Salsa

6 Italian plum tomatoes, finely chopped (or best

tomatoes in season)

1 cup finely chopped mushrooms

2 Tablespoons scallions (green onions)

1 can chopped black olives (drained)

1 jar (6 oz.) artichoke hearts, finely chopped

1 Tablespoon chopped fresh parsley (at least !!)

2 teaspoons dried basil leaves

1/4 teaspoon salt

1 Tablespoon balsamic vinegar

 

 

Hand chop all vegetables then fold together gently but

thoroughly. Add balsamic to taste. Let stand 20

minutes or refrigerate until serve. The longer you

store this the juicier it becomes, so draining excess

liquid will keep it from getting mushy if you’re

storing it for more than a day.

 

Yields 6 servings

 

Per Serving: 394 calories, 21 g fat (monounsaturated)

 

Sourcre: University of Virginia Cancer Center Recipe

Formatted by Chupa Bab in MC: 06.26.07

 

Note: These volumes are forgiving. I never have

measured ingredients for this recipe once! Do it to

taste and what looks good.

 

 

Crostini:

Heat oven to 325 degrees.

 

Cut French bread into ¼” slices (day-old bread works

best because it’s not so soft that it squishes when

cut).

 

Line cookie sheet with foil and spray/brush with olive

oil or Pam.

 

Lay bread slices flat and lightly spray/brush with

olive oil or Pam.

 

Bake 6-10 minutes or until crispy. Allow to cool then

serve or store in tight container.

 

ENJOY!! This is wonderful with the Mediterranean

Salsa or any bruschetta. It makes a large volume so it

inspires you to get creative with the left-overs!

 

Enjoy this colorful appetizer rich in lycopene and

healthy monounsaturated fats.

-----

 

 

 

______________________________\

___

You snooze, you lose. Get messages ASAP with AutoCheck

in the all-new Mail Beta.

http://advision.webevents./mailbeta/newmail_html.html