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Ingredients: 1/4 Cup(s) Lemon juice 2 Tablespoon(s) Dry sherry 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 1 medium Green onion, sliced 1/4 Cup(s) Sliced pitted ripe olives 1 Tablespoon(s) Snipped parsley 1 Tablespoon(s) 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.
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