If you like a TART and TANGY dressing, look no further than this lemon parsley vinaigrette! I’ve used this recipe for my Greek chicken salads/bowls many times, but quite frankly, I’d put it on almost any salad or bowl!
1/2 cup extra virgin olive oil
1/4 cup white wine vinegar
5 Tbsp fresh lemon juice
1/4 cup fresh parsley, chopped
1/4 cup crumbled feta
1/2 tsp salt, more to taste
1/2 tsp fresh black pepper, more to taste
1/4 tsp crushed red pepper
HOW TO MAKE
-Put all ingredients into a blender, and blend until well combined.
-Taste to adjust to your flavor preference.
-Keep in an air-tight jar in the refrigerator.
NOTE: This recipe makes 1 cup of vinaigrette.