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Parsley-Lemon Vinaigrette
Parsley-Lemon Vinaigrette
1 Review
From: EatingWell Magazine, March/April 2018
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.
- By: Julia Clancy
Ingredients 12 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
- ½ cup extra-virgin olive oil
- 1 teaspoon lemon zest
- ¼ cup lemon juice
- 1 tablespoon minced fresh parsley
- 2 teaspoons minced shallot
- ¾ teaspoon salt
Preparation
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Prep
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Ready In
- Combine oil, lemon zest and juice, parsley, shallot and salt in an 8-ounce mason jar. Shake vigorously until combined.
- To make ahead: Refrigerate for up to 1 week; shake before serving.
- Serving size: 1 Tbsp.
- Per serving: 86 calories; 9 g fat(1 g sat); 0 g fiber; 0 g carbohydrates; 0 g protein; 2 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 27 IU vitamin A; 3 mg vitamin C; 1 mg calcium; 0 mg iron; 146 mg sodium; 9 mg potassium
- Carbohydrate Servings: 0
- Exchanges: 2 fat
Reviews 1
August 26, 2019
By: ChefsMom
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
