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RECIPESSalad Dressings pg 2 >  Lemon Parsley Vinaigrette


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The CIA Cookbook
by The Culinary Institute of America
Similar to many store-bought varieties, this homemade version is quick and easy to make and well worth the extra effort.
Makes 2 Cups



• 3/4 cup lemon juice
• 2 tbsp balsamic vinegar
• 1½ tbsp parsley, chopped
• 1 tsp salt, or to taste
• 1/2 tsp freshly ground black pepper, or to taste
• 3/4 cupcanolaoil
• 5½ tbsp olive oil


Whisk together all the ingredients except the oils.

Gradually whisk in the olive oil until all of the oil has been added and the vinaigrette is smooth and has thickened.

Taste and adjust the seasoning.

The vinaigrette is ready to use now or it may be stored in a covered container in the refrigerator for up to 3 days. It may be necessary to blend the dressing together again before serving.



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