Recipe of the Month:

Thanks again Dana from the Wasilla Chapter!


Strawberry Salsa




2-1/2 cups chopped strawberries

1 cup chopped green pepper

1 chopped green onion

2 tablespoons chopped cilantro

1 small jalapeno pepper chopped fine (remove seeds and veins for a milder heat)

1/3 cup Catalina Salad Dressing

Combine all ingredients and chill in refrigerator so flavors can marry.  



Serve with corn tortilla chips or for a low carb alternative, serve with medium slices of English cucumber or medium slices of carrot.


This is also excellent spooned over grilled chicken or pork.