Parsley Vinaigrette

This recipe goes with Beet, Bulgur, and Orange Salad with Parsley Vinaigrette

Yield: 4 servings (serving size: about 4 teaspoons)
Recipe from Oxmoor House

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 63
  • Calories from fat: 100%
  • Fat: 7g
  • Saturated fat: 1g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 1g
  • Protein: 0.1g
  • Carbohydrate: 0.2g
  • Fiber: 0.1g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 147mg
  • Calcium: 4mg

Ingredients

  • 2 tablespoons coarsely chopped fresh parsley
  • 2 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Preparation

  1. 1. Combine all ingredients in a small bowl, stirring with a whisk.
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