Mediterranean Salsa

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 �� 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.

Contributed by:

 * Healthy Recipes For Diabetic Friends Y-Group