Citrus Marinade And Salsa (for Chicken Or Fish)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Mexican | Chicken, Condiments, Marinades, Mexican, Sauces | 1 | Servings |
INGREDIENTS
| 1/4 | c | Lemon juice |
| 2 | T | Olive oil or cooking oil |
| 1/4 | t | Garlic salt |
| Chopped | ||
| 1/4 | c | Sliced pitted ripe olives |
| 1 | T | Slivered almonds |
| 2 | T | Dry sherry |
| 1/2 | t | Dried oregano, crushed |
| 1 | Tomato, peeled seeded and | |
| 1 | Green onion, sliced | |
| 1 | T | Snipped parsley |
INSTRUCTIONS
From: "0000000ccccccc" <wlockman@ra1.randomc.com> Date: Tue, 21 May 1996 22:29:39 +0000 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 Posted to Master Cook Recipes List, Digest #93
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Nutrition (calculated from recipe ingredients)
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Calories: 499
Calories From Fat: 312
Total Fat: 35.7g
Cholesterol: 0mg
Sodium: 1008.3mg
Potassium: 831mg
Carbohydrates: 37.5g
Fiber: 9.9g
Sugar: 5.4g
Protein: 6.2g