Categories: Salsa, Marinades, Tomatoes, Vegetables, Condiments 
      Yield: 1 servings 
  
    1/4 c  Lemon juice 
      2 tb Dry sherry 
      2 tb Olive oil or cooking oil 
    1/2 ts Dried oregano, crushed 
    1/4 ts Garlic salt 
      1 md Tomato, peeled, seeded and 
           Chopped 
      1    Green onion, sliced 
    1/4 c  Sliced pitted ripe olives 
      1 tb Snipped  parsley 
      1 tb Slivered almonds 
  
  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