Pear & Dried Apricot Salsa with Lemon & Rosemary
Make this salsa the next time you have extra pears on hand--it turns ordinary pork chops or chicken breasts into a sweet-and-savory delight. (Try it on pound cake too.)
Make Ahead Tip: Cover and refrigerate for up to 5 days. To reheat, microwave on High for about 2 minutes or warm in a saucepan over low heat.
Tip: Use a vegetable peeler to easily remove strips of the outer skin (zest), leaving the bitter white pith behind.
1 fruit, 1 other carbohydrate