In a mixing bowl, thoroughly combine first 5 ingredients. Pour into serving
bowl, cover and chill until serving time. The flavor improves if this is
made ahead of time and gets to sit for awhile.
To serve, garnish with chopped parsley.
Recipe from Enright's sister-in-law, Anne Donaldson. In _Nancy Enright's
Canadian Herb Cookbook_ by Nancy Enright. Toronto: James Lorimer & Company,
1985. Pg. 52. ISBN 0-88862-788-2. Electronic format by Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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