IN THE KITCHEN
This recipe calls for three types of vinegar; but any combination will work.
Yield: 8 servings (serving size: 1 1/2 cups)
6 cups coarsely chopped tomato (about 3 pounds)
1 (32-ounce) bottle low-sodium tomato juice
2 cups coarsely chopped peeled cucumber (about 2 medium)
1 1/2 cups chopped green bell pepper
1 1/4 cups finely chopped Vidalia or other sweet onion
1 cup finely chopped celery
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 tablespoon basil-flavored vinegar
1 tablespoon rice vinegar
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon hot sauce
3 garlic cloves, minced
Combine all ingredients in a large bowl; stir well. Cover and chill.
CALORIES 95 (23% from fat); FAT 2.4g (sat 0.3g,mono 1.3g,poly 0.5g); IRON 1.3mg; CHOLESTEROL 0.0mg; CALCIUM 29mg; CARBOHYDRATE 17.3g; SODIUM 321mg; PROTEIN 3.1g; FIBER 3.7g
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