Link: No Link
1 lime (juiced)
2 carrot (cut into 3-inch sticks)
2 celery stalk (cut into 3-inch sticks)
1/2 jicama (peeled and cut into 3-inch sticks)
1 bunch radishes (trimmed)
6 green onion (trimmed)
1 cup sour cream, fat free
1 cup fresh salsa
2 tomatoes (chopped)
1/2 onion (chopped)
3 jalapeno chiles (finely chopped, seeded if desired)
1/4 cup cilantro (chopped fresh)
1/4 teaspoon salt
1. Arrange vegetables on a platter.
2. In a small bowl, mix sour cream and salsa. Serve.
Fresh Salsa Preparation:
1. In a medium bowl, mix tomatoes, onions, jalapeño chiles, cilantro, and salt.
2. Serve or store salsa in refrigerator for up to three days in a covered plastic or glass container.