Zesty Lemon Vinaigrette

recipe

Yield:

1 cup (serving size: 1 tablespoon)

Recipe from

Cooking Light

Nutritional Information

Calories 16
Caloriesfromfat 51 %
Fat 0.1 g
Satfat 0.1 g
Monofat 0.6 g
Polyfat 0.1 g
Protein 0.1 g
Carbohydrate 2.1 g
Fiber 0.1 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 102 mg
Calcium 5 mg

Ingredients

1/2 cup lemon juice
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons water
1 tablespoon chopped fresh or 1 teaspoon dried oregano
1 tablespoon olive oil
1 tablespoon honey
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 teaspoon fennel seeds, crushed
1/4 teaspoon crushed red pepper
2 garlic cloves, minced

Preparation

Combine all ingredients in a jar. Cover jar tightly, and shake vinaigrette vigorously.

April 1997
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