Confetti Citrus Salsa

Confetti Citrus Salsa
SUNKIST
1 large Sunkist navel orange, peeled, segmented and torn into small pieces
1 large Sunkist Cara Cara orange, peeled, segmented and torn into small pieces
1 large Sunkist pummelo, peeled, segmented and torn into small pieces
1/2 small red onion, finely diced
1 medium jalapeño pepper,minced
1/2 cup minced red bell pepper
3 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh parsley
2 tablespoons Sunkist lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon minced garlic
1 teaspoon honey
1 teaspoon salt
1. Combine all ingredients in a medium stainless steel bowl. Mix well.
2. Cover and let stand for 1 hour to let the flavors blend.
3. Serve with chips. Makes 4-6 servings.
Tip: This salsa is also delicious with chicken or white fish

Cranberry/Macadamia Crunch Bars NEWMAN’S OWN/KERRY
Nonstick cooking spray

Cranberry/Macadamia Crunch Bars NEWMAN’S OWN/KERRY
Nonstick cooking spray
1 pouch Kirkland Signature/Newman’s Own Cranberry Macadamia Nut Cereal
1 cup honey
1 cup sugar
1 tablespoon dark molasses
1 teaspoon kosher salt
1 teaspoon pure vanilla extract
1 cup extra-crunchy peanut butter
1. Spray a 13-by-9-inch baking dish with cooking spray.
2. Poke the seam side of the cereal pouch 10 times with a fork and then crush with a rolling pin using medium pressure. Pour into a large mixing bowl.
3. Heat honey, sugar,molasses and salt in a 3-quart saucepan over medium heat, stirring occasionally, until it comes to a full boil (200°F on a candy thermometer).
4. Remove from the heat and stir in vanilla and peanut butter. Pour over cereal and mix until coated evenly. Press firmly into the baking dish.
5. Cool for 45-60 minutes. Cut into 24 pieces. Cover the dish with plastic or wrap each bar individually for grab-and-go snacks.
Makes 24 servings.