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Nutrition Information

  • Calories: 61
  • Total Fat: 4g
  • Saturated Fat: 2g
  • Trans Fat: 0g
  • Cholesterol: 10mg
  • Sodium: 150mg
  • Protein: 5g
  • Calcium: 15% Daily Value
  • Total Carbohydrate: 2g
  • Dietary Fiber: 0g
Mozzarella Pepper Salsa
VN:F [1.9.17_1161]

Ease: Easy

Prep time: 10 minutes

Cook time: 0 minutes

Yield: 12 servings, 1/4 cup each


  • 1 block (8 ounces) Mozzarella cheese, diced into 1/2 inch-cubes
  • 1 cup diced roasted red peppers
  • 1 green onion, cut diagonally into thin slices
  • 3 tablespoons thinly sliced fresh basil
  • 2 teaspoons extra-virgin olive oil
  • Freshly ground pepper to taste
  • 1 head Belgian endive, separated into leaves


Combine Mozzarella cheese, red peppers, green onion, fresh basil, and olive oil in medium bowl; mix well. Season salsa with black pepper. Cover and refrigerate 1 hour or overnight. Serve on endive leaves with whole grain crackers.

Yield: 3 cups.

Substitute Idea: Spoon salsa on baguette-style whole grain bread. Broil until cheese begins to melt and edges of bread begin to brown.

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