Lemon-Anchovy Dressing

This recipe goes with Arugula and Celery Salad with Lemon-Anchovy Dressing

Yield: 2/3 cup (serving size: 4 teaspoons)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 50
  • Fat: 5.3g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 0.8g
  • Protein: 0.3g
  • Carbohydrate: 1g
  • Fiber: 0.1g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 189mg
  • Calcium: 5mg

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. 1. Combine first 7 ingredients in a blender; process until smooth. With blender on, slowly add oil. Process until blended.
  2. Note: Store in an airtight container in the refrigerator up to one week.
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