Loading...Recipe Summary:
Preparation Time: 10 minutes
Number of Servings: 8
Cups of Fruits and Vegetables Per Person: 0.50
Ingredients:
1 cup diced rhubarb
1 cup diced tomatoes
1/2 tsp salt
1 cup diced white onions
1-1/4 cup chopped cilantro
juice of 1/2 lime
Directions:
Combine all ingredients in a bowl and mix together. Refrigerate. Serve cold.
Nutrition Facts
Rhubarb Pico de Gallo
Serving Size 1/8 recipe
| Amount Per Serving | |||||
|
|||||
|
|||||
| Total Fat 0g | 0% | ||||
| Saturated Fat 0g | 0% | ||||
| Trans Fat 0g | 0% | ||||
| Cholesterol 0mg | 0% | ||||
| Sodium 150mg | 6% | ||||
| Total Carbohydrate 4g | 1% | ||||
| Dietary Fiber 1g | 4% | ||||
| Sugars 2g | |||||
|
|||||
| Vitamin A | 8% | ||||
| Vitamin C | 15% | ||||
| Calcium | 2% | ||||
| Iron | 2% | ||||
| * Percent Daily Values are based on a 2,000 calorie diet. | |||||
Leave a Reply