Citrus Marinade & Salsamarinade, poultry, salsa, sauces 1/4 cup lemon juice 2 tablespoon dry sherry 2 tablespoon olive oil or cooking oil 1/2 teaspoon dried oregano, crushed 1/4 teaspoon garlic salt 1 medium tomato, peeled, seeded and 1 chopped 1 green onion, sliced 1/4 cup sliced pitted ripe olives 1 tablespoon snipped parsley 1 tablespoon slivered almonds 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 |
