Parsley-Lemon Vinaigrette

Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
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  • 1 star values: 0

Parsley has a lovely grassy flavor--but feel free to use any herb, such as cilantro, rosemary, basil or dill, in this healthy salad dressing.

Julia Clancy
Source: EatingWell Magazine, March/April 2018

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Recipe Summary

active:
5 mins
total:
5 mins
Servings:
12
Nutrition Profile:
Low Carbohydrate
Dairy-Free
Egg Free
Gluten-Free
Vegetarian
Vegan
Nut-Free
Soy-Free
Low Added Sugars
Nutrition Info
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Ingredients

Directions

  • Combine oil, lemon zest and juice, parsley, shallot and salt in an 8-ounce mason jar. Shake vigorously until combined.

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Tips

To make ahead: Refrigerate for up to 1 week; shake before serving.

Nutrition Facts

Serving Size: 1 Tbsp.
Per Serving:
86 calories; protein 0g; carbohydrates 0.5g; dietary fiber 0.1g; sugars 0.2g; fat 9.4g; saturated fat 1.3g; cholesterol 0mg; vitamin a iu 26.7IU; vitamin c 2.6mg; folate 1.7mcg; calcium 1.3mg; iron 0mg; magnesium 0.6mg; potassium 9.1mg; sodium 145.6mg.
Exchanges:

2 fat
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Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
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ChefsMom
Rating: 4 stars
08/27/2019
Really nice vinaigrette! The ingredients are always available-pantry wise-pleasant tasting-not spectacular but goes very well on basic salads- I did flip the lemon juice olive oil ratio (personal taste) and omitted the salt (sodium restricted diet)-it is easy to make and will repeat and repeat through all seasons Read More
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