SnackMedium

Vegetable Medley with Salsa Dip

Name: Vegetable Medley with Salsa Dip
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 medium carrots, cut into 3-inch sticks; 2 medium celery stalks, cut into 3-inch sticks; 1 cup green bell pepper; 1 cup fat-free sour cream; 1 cup fresh salsa (see recipe below); Fresh Salsa; 1 lime, juiced; 2 medium tomatoes, chopped; 1/2 medium onion, chopped; 3 jalapeno chiles, finely chopped, seeded if desired; 1/4 cup fresh cilantro, chopped; 1/4 teaspoon salt

Use this colorful veggie plate at your next party or gathering.

20 min4 servings

Nutrition Facts (per serving)

Values are per serving · Serving Size: 1 cup vegetables and 1/2 cup salsa dip, 1/4 of recipe

104

Calories

Protein

23g

Carbs

Fat

Fiber

Sugar

540mg

Sodium

Saturated Fat 0 g · Cholesterol 5 mg

Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.

Ingredients

carrots, cut into 3-inch sticks
2 medium
celery stalks, cut into 3-inch sticks
2 medium
green bell pepper
1 cup · or other color
fat-free sour cream
1 cup
fresh salsa (see recipe below)
1 cup
Fresh Salsa
lime, juiced
1
tomatoes, chopped
2 medium
onion, chopped
1/2 medium
jalapeno chiles, finely chopped, seeded if desired
3
fresh cilantro, chopped
1/4 cup
salt
1/4 teaspoon

Instructions

1
Wash hands with soap and water.
2
Arrange vegetables on a platter.
3
In a small bowl, mix sour cream and salsa. Serve.
4
In a medium bowl, mix lime juice, tomatoes, onions, jalapeño chiles, cilantro, and salt.
5
Store salsa in refrigerator for up to three days in a covered plastic or glass container.

Source: USDA MyPlate Kitchen · California 5 A Day, It’s So Easy Contra Costa Health Services

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