3
1 rating

Parsley Vinaigrette

Parsley Vinaigrette

A parsley vinaigrette is a terrifically versatile thing, perfect with all sorts of salads, like potato salad and bean salad. But I also use it to spark up a sautéed piece of fish or grilled meat and vegetables. All hail Lady Parsley.

Click here to see the White Bean Salad recipe.

See all potato salad recipes.

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4
Servings
127
Calories Per Serving

Ingredients

  • Handful fresh parsley leaves and stems
  • 1 clove garlic
  • Juice of 1 lemon
  • 1/2 Tablespoon Champagne vinegar
  • 1/4 Cup Arbequina or other good olive oil
  • Salt
  • Freshly ground black pepper

Directions

Combine the parsley, garlic, lemon juice, and vinegar in a Vitamix or blender. Process until smooth and bright green; remove to a bowl and whisk in the olive oil. Adjust the seasoning with salt and pepper.

Nutritional Facts
Servings4
Calories Per Serving127
Total Fat14g21%
Sugar0.4gN/A
Saturated2g9%
Protein0.3g0.7%
Carbs2g1%
Vitamin A16µg2%
Vitamin C13mg22%
Vitamin E2mg10%
Vitamin K70µg87%
Calcium11mg1%
Fiber0.6g2.3%
Folate (food)7µgN/A
Folate equivalent (total)7µg2%
Iron0.4mg2.3%
Magnesium3mg1%
Monounsaturated10gN/A
Phosphorus6mg1%
Polyunsaturated1gN/A
Potassium45mg1%
Sodium80mg3%