1/4 cup Lemon juice
2 tbsp Olive oil or cooking oil
1/4 tsp Garlic salt
Chopped
1/4 cup Sliced pitted ripe olives
1 tbsp Slivered almonds
2 tbsp Dry sherry
1/2 tsp Dried oregano, crushed
1 medium Tomato, peeled, seeded and
1 Green onion, sliced
1 tbsp Snipped parsley
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From: "0000000ccccccc" <wlockman@ra1.randomc.com>
Date: Tue, 21 May 1996 22:29:39 +0000
Servings: 1
For marinade, in a 1-cup measure combine lemon juice, sherry, oil, oregano, and garlic salt. Set aside 2 tablespoons. Pour remaining into a plastic bag in a bowl; add chicken or fish. Close bag; chill 1 hour, turning once.
For salsa, combine the 2 tablespoons marinade, tomato, green onion, olives, parsley, and almonds. Cover; chill till serving time.
Drain chicken or fish, reserving marinade. Grill till chicken is tender and fish is flaky, turning and brushing often with the marinade. Serve with chilled salsa and avocado slices, if desired. Makes 4 servings.
Nutrition facts per tablespoon salsa: 13 cal., 1 g total fat (0 g sat. fat), 0 mg chol., 13 mg sodium, 1 g carbol, 0 g fiber, 0 g pro. Daily value: 1% vit. A, 5 % vit. C, 0% calcium, 0% iron.
SOURCE: BETTER HOMES AND GARDENS, July 1993
Shared by Cate Vanicek
Posted to Master Cook Recipes List, Digest #93
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