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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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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
| Ingredients:
1/4 Cup(s) Celery, rib, chopped
2 Tablespoon(s) Whole scallions -- thinly
2 Tablespoon(s) Olive oil or cooking oil
1/2 Teaspoon(s) Dried oregano, crushed
1/4 Teaspoon(s) Garlic salt
1 medium Tomato, peeled, seeded and
1 Green onion, sliced
1/4 Cup(s) Sliced pitted ripe olives
1 Tablespoon(s) Snipped parsley
1 Tablespoon(s) Slivered almonds |
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