Name: Parsley Vinaigrette
Yield: Makes 1 cup
Ingredients: 2 cups (packed) flat-leaf parsley (leaves and stems); 1/2 cup olive oil; 3 tablespoons fresh lemon juice; 1/2 tablespoon Champagne vinegar; 1 garlic clove, crushed; Kosher salt and freshly ground black pepper

Mullen likes to spoon leftover vinaigrette over fish or grilled vegetables.

Recipe information

Yield
Makes 1 cup

Ingredients

2 cups (packed) flat-leaf parsley (leaves and stems)

1/2 cup olive oil

3 tablespoons fresh lemon juice

1/2 tablespoon Champagne vinegar

1 garlic clove, crushed

Kosher salt and freshly ground black pepper

Preparation

Pulse parsley, oil, lemon juice, vinegar, and garlic in a food processor until well blended. Season to taste with salt and pepper.

Nutrition Per Serving

Per serving: 130 calories

14 g fat

1 g fiber

#### Nutritional analysis provided by Bon Appétit

TagsSalad Dressing Salad Parsley Herbs & Spices Lemon Citrus Fruit Garlic Root Vegetable Vegetable Side Gluten Free Nut Free Dairy Free Vegetarian Vegan Quick Easy Make Ahead No-Cook Food Processor Bon Appétit

Recipe notes

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