Italian Salsa Verde
Italians serve this classic sauce as a condiment for meat and fish any time of the year. A splash of 100% orange juice adds a refreshing flavor and additional nutrients.
Category: Appetizers, Dips & Salsa
Cups of Fruits & Vegetables per Serving:
Ingredients½ cup flat-leaf parsley leaves, lightly packed
2 tablespoons chopped spearmint
2 tablespoon capers, rinsed and chopped
1 teaspoon finely chopped garlic
½ teaspoon dried oregano
¼ cup 100% orange juice
1 tablespoon lemon juice
2-3 tablespoons extra virgin olive oil
2 anchovy filets, finely chopped, optional
DirectionsFinely chop the parsley by hand (there should be 1/4 cup chopped) and place it in a small mixing bowl. Add the mint, capers, garlic, and oregano.
The sauce can be made up to this point and refrigerated, covered, for 8 hours. Just before serving, mix in the orange and lemon juices, then stir in the olive oil. Mix in the anchovies, if using.
- Calories: 90
- Carbohydrates: 2g
- Total Fat: 9g
- Cholesterol: mg
- Saturated Fat: 1g
- Dietary Fiber: 0g
- % of Calories from Fat: %
- Sodium: 110 mg
- Protein: 0g
- Recipe Credit
Juice Products Association
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