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Parsley Vinaigrette

I removed the 2 tablespoons of chopped shallots because I found it clashes a bit with the red onion, but feel free to add if you prefer.
If the dressing is thick you can add a bit more water to thin it out.
Servings: 8 servings
Calories: 103kcal

Ingredients

  • 1 teaspoon Dijon mustard
  • 2 tablespoons honey
  • 1 tablespoon lemon juice
  • 3 tablespoons apple cider vinegar
  • ⅓ cup olive oil
  • 2 tablespoons water
  • ¼ teaspoon salt
  • 2 cups flat leaf parsley chopped, loose (not packed)
US Customary - Metric

Instructions

  • Place all the ingredients in a blender and blend until creamy.
  • Store in the refrigerator for a few weeks.

Nutrition

Calories: 103kcal | Carbohydrates: 5g | Protein: 0.5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 89mg | Potassium: 93mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1264IU | Vitamin C: 21mg | Calcium: 22mg | Iron: 1mg