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    You are in: Home / Recipes / Lemon Parsley Vinigrette Recipe
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    Lemon Parsley Vinigrette

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    Chef Bronco's Note:

    Very simple, light vinigrette. Fresh lemon juice is a must though. I got this from a magazine, tweeked it with what I had onhand and it is DELISH! Calls for panchetta drippings or bacon drippings, I had neither so used 1 teaspoon BaconSalt Peppered. Omit pepper if you use the BaconSalt Peppered. Made a salad, had some leftover fried chicken breast and diced that up on salad with this dressing. VERY GOOD! GOOD COOKING! :)

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    Serves: 4



    Units: US | Metric


    1. 1
      Whisk altogether or add to cruet and shake well. Serve over a salad. DELISH! GOOD COOKING! :).

    Browse Our Top Salad Dressings Recipes

    Ratings & Reviews:

    • on October 21, 2012


      I'm rating this 3 starts because I used olive oil in place of the pork fat ask for. With the olive oil, for me, it's a 5 star vinaigrette but that isn't the way it's written. It was very fresh, bright and light tasting. Loved the lemon pepper. Made for PAC, Fall 2012

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    Nutritional Facts for Lemon Parsley Vinigrette

    Serving Size: 1 (51 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 305.4
    Calories from Fat 301
    Total Fat 33.4 g
    Saturated Fat 6.9 g
    Cholesterol 6.9 mg
    Sodium 1.3 mg
    Total Carbohydrate 2.4 g
    Dietary Fiber 0.1 g
    Sugars 1.4 g
    Protein 0.1 g

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