| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Chicago | 1 | Servings | |
INGREDIENTS
| 1 | c | Orange juice |
| 3 | tb | Olive oil |
| 2 | Cloves garlic; pressed | |
| 1 | ts | Dijon mustard |
| 1/2 | ts | Each: dried lavender; basil, fennel seeds, savory |
| Kosher salt; freshly ground pepper to taste |
INSTRUCTIONS
Chicago Tribune Preparation time: 10 minutes Yield: 1 1/4 cups (10 2-tablespoon servings) Standing time: 30 minutes-2 hours This is good for any grilled poultry or fish. You also can use this marinade as a salad dressing; see note. 1. Combine all ingredients in small bowl. Allow flavors to blend at least 2 hours before pouring over meat. 2. Marinate poultry up to 2 hours in refrigerator; fish up to 30 minutes. Note: To use as a salad dressing, substitute 1/2 cup lemon juice for orange juice and increase olive oil to 1/2 cup. Nutrition information per 2 tablespoons: Calories ...... 50 Fat ............ 4 g Cholesterol .. 0 mg Sodium ..... 13 mg Carbohydrates .. 3 g Protein ....... 0 g Posted to TNT - Prodigy's Recipe Exchange Newsletter by Rrairie@aol.com on Aug 27, 1997
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