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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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    Ingredients:

    Serves: 4

    Yield:

    cup

    Units: US | Metric

    Directions:

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

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    Ratings & Reviews:

    • on October 21, 2012

      35

      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

      people found this review Helpful. Was this review helpful to you? Yes | No

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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
    98%
    Total Fat 33.4 g
    51%
    Saturated Fat 6.9 g
    34%
    Cholesterol 6.9 mg
    2%
    Sodium 1.3 mg
    0%
    Total Carbohydrate 2.4 g
    0%
    Dietary Fiber 0.1 g
    0%
    Sugars 1.4 g
    5%
    Protein 0.1 g
    0%

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