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July 3, 2013

A trio of summer salsas, no tomatoes needed

(Continued)

STRAWBERRY-FENNEL SALSA

Start to finish: 10 minutes

Makes 3 cups

1 fennel bulb, chopped

11/2 cups strawberries, hulled and diced

1 medium shallot, minced

2 tablespoons white balsamic vinegar or sherry vinegar

2 tablespoons fresh tarragon, minced

1/2 small hot pepper (such as jalapeno), minced

Salt and ground black pepper

In a medium bowl, mix together the fennel, strawberries, shallot, vinegar, tarragon and hot pepper. Season with salt and pepper.

Nutrition information per 1/2 cup: 30 calories, 0 g fat, 0 mg cholesterol, 7 g carbohydrate, 2 g fiber, 3 g sugar, 1 g protein, 105 mg sodium.

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