MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Salsa Verde
  Categories: Sauces, Low-fat, Mexican
       Yield: 4 servings
  
       1 c  Italian or curly parsley,
            -finely chopped
       2    Garlic cloves,very finely
            -minced
       2 T  Capers,rinsed and chopped
     3/4 c  Virgin olive oil
     1/4 c  Red wine vinegar, champagne
            -vinegar or lemon juice, or
            -to taste
            Salt
  
   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
   you're 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.
  
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