| 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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