Fiesta Salsa - Tomato Salsa

2 avocados, peeled, pitted and chopped
1 pint cherry tomatoes, quartered or grape tomatoes, halved
1 cup frozen corn kernels, thawed
1 (4-ounce) can chopped green chilies, drained
1 bunch green onions (scallions), sliced
3 tablespoons lime juice
1/2 teaspoon sugar
Salt and pepper to taste

In a large bowl, carefully toss all the ingredients together.

Source: “The Holly Clegg Trim & Terrific Cookbook” (Running Press, $24.95)

Antipasto Salsa

1 cup diced tomato

1 cup diced zucchini

1/2 cup chopped drained canned artichoke hearts

1/2 cup chopped fresh basil

1/3 cup diced bottled roasted red bell peppers

1/4 cup minced onion

2 tablespoons chopped pitted kalamata olives

1 tablespoon balsamic vinegar

2 teaspoons olive oil

Combine all ingredients in a medium bowl; cover and chill.

Yield: 3 cups (serving size: 1/2 cup)

NUTRITION PER SERVING

CALORIES 39 (46% from fat); FAT 2g (sat 0.3g, mono 1.4g, poly

0.3g); PROTEIN 1.3g; CARB 5.2g; FIBER 0.8g; CHOL 0.0mg; IRON

0.6mg; SODIUM 80mg; CALC 22mg;

Big Weekend Layered Dip

Guacamole Dip

1 Cup pureed refried beans

1 Cup guacamole

1 Cup sour cream

4 Chopped jalapenos

1 Cup diced tomatoes

1 Cup sliced black olives

1 Cup aged shredded cheddar cheese

¼ Cup chopped cilantro

1 Quartered lime

Layer all ingredients one on top of the other. Sprinkle the cheddar

cheese on top and garnish with cilantro and lime wedges. Serve with

your favorite chips.

Salsa Ranchera

1 lb tomatoes, broiled

4 serrano chiles or any fresh, hot green chiles, charred

1 garlic clove, roughly chopped

2 T vegetable oil

2 T finely chopped white onion

1/2 t salt, or to taste

Blend the tomatoes. chiles, and garlic together until fairly smooth.

Heat the oil, and fry the onion gently, without browning, until it is

translucent. Add the blended ingredients and the salt and cook over fairly

brisk

heat for about 5 minutes, stirring and scraping the bottom of the pan until

the

sauce has reduced a little and is well seasoned.

Note: The sauce can, of course, be made several hours ahead; it will keep

one day to another. It also freezes well, but as it tends to separate it is

best to defrost and blend briefly before using.

Yield: About 1 cup

Source: The Essential Cuisines of Mexico

Salmon-Spinach Party Dip

1 can (7 1/2 oz.) Alaska salmon

1 pkg. (10 oz.) frozen chopped spinach, thawed and

thoroughly drained

1 cup plain nonfat yogurt

1/2 cup light mayonnaise

1/2 cup each chopped parsley and chopped green onions

1/2 teaspoon each dried basil and dill weed

1/4 teaspoon grated lemon peel

Assorted raw vegetables and crackers

Drain and flake salmon. Combine flaked salmon with

remaining ingredients, except vegetables and crackers.

Chill several hours to blend flavors. Serve dip with

vegetables and crackers.

Makes 16 servings, about 4 cups.

Nutrients Per Serving (not including vegetables and crackers):

Calories: 57. 1

Protein: 4.06 g

Carbohydrates: 2.62 g

Fat-Total: 3.4 g

Cholesterol: 12.6 mg

Sodium: 160 mg

Dietary Fiber: .79 g