From "The Savory Way" by Deborah Madison. Bantam. Combine parsley, garlic, capers and olive oil in a bowl and stir in vinegar or lemon juice to taste. Season with salt. Serve sauce with pasta, white beans, tomatoes or hard-cooked eggs. Makes approximately 1 cup. Serves 4. NOTES: For variety, include a small portion of other herbs (chervil, basil, dill, fennel greens, thyme, arugula, etc.) with the parsley. If youre using lemon juice for the acid, add some of the zest to the sauce. Nutritional analysis per serving: 366 calories; 38 grams total fat; (5.3 grams saturated fat); 0.2 grams protein; 1.9 grams carbohydrates; 0 milligrams cholesterol; 6.5 milligrams sodium. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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|Serving Size: 1 Serving (41g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 358 (100%)|
|Amt Per Serving||% DV|
|Total Fat 40.5g||54 %|
|Saturated Fat 5.6g||28 %|
|Monounsaturated Fat 29.6g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 0mg||0 %|
|Sodium 0.9mg||0 %|
|Potassium 1.7mg||0 %|
|Total Carbohydrate 0.1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Calories per serving: 358
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