Citrus Marinade & Salsa (for Chicken Or Fis Recipe
Yield: 1 ServingsRecipe by luhu.jp
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,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp