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Ingredients:
1/4 cup Lemon juice
2 tbsp Dry sherry
2 tbsp Olive oil or cooking oil
1/2 tsp Dried oregano, crushed
1/4 tsp Garlic salt
1 medium Tomato, peeled, seeded and
Chopped
1 Green onion, sliced
1/4 cup Sliced pitted ripe olives
1 tbsp Snipped parsley
1 tbsp Slivered almonds
Instructions:
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
Servings: 1
Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. Jim Rohn
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Citrus Marinade & Salsa (For Chicken Or Fis 1 Recipe brought to you by Mexican Recipes To-Go
