Lemon-Anchovy Dressing

recipe

Yield:

2/3 cup (serving size: 4 teaspoons)

Recipe from

Cooking Light

Nutritional Information

Calories 50
Fat 5.3 g
Satfat 0.7 g
Monofat 3.8 g
Polyfat 0.8 g
Protein 0.3 g
Carbohydrate 1 g
Fiber 0.1 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 189 mg
Calcium 5 mg

Ingredients

2 tablespoons fresh flat-leaf parsley leaves
3 tablespoons water
2 tablespoons fresh lemon juice
1 1/2 teaspoons Dijon mustard
1/2 teaspoon salt
3 garlic cloves
1 canned anchovy fillet, rinsed
3 tablespoons extra-virgin olive oil

Preparation

1. Combine first 7 ingredients in a blender; process until smooth. With blender on, slowly add oil. Process until blended.

Note: Store in an airtight container in the refrigerator up to one week.

Jenn Louis,

Cooking Light

April 2009
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