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Parsley Sauce

It's hard to think of a food this sauce doesn't make better. Try it on any and all cold meats, cold or hot fish and cooked-to-serve-cold beans, asparagus or broccoli.

1/2 cup finely chopped parsley
1/4 cup finely chopped blanched almonds
1/3 cup olive oil
3 tablespoons vinegar
1/2 teaspoon salt
Freshly ground pepper

Combine in a jar and shake before serving. Makes about 1 cup.

McCall's Magazine, tested by Marlene Peternel Parrish

Thursday, March 08, 2001

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