If you have an herb garden like me then you can't get herbs any cheaper. Onions and lemons are on sale often enough -- while olive oil is the most expensive item, you are not using that much.
My Onion and Parsley Salad Dressing can be added to sandwiches as well. It would pair perfectly with my Veggie Wrap ( for recipe click here.) Store it in the refrigerator in a sealed container and you may find yourself reaching for it more than those bottled, sugary, mystery salad dressing blends.
So check out the list of salad recipes that would host my delicious dressing. And click on a name to see the recipes of: Under 2 Minute Salad, Thai Cucumber Salad, Watermelon, Mango & Spinach Salad, Warm Steak Salad, Cuban Salad, and a Beet & Tangerine Salad. (Wow, I just noticed how short the list is -- I need to remedy this and come up with more...so do check back for healthier leafy fare.)
Ingredients (about 6 servings)
- 1/2 onion - any type. I used a yellow onion
- 1/4 cup olive oil
- 1/2 bunch parsley - about a cup.
- Juice of one lemon - about a 2 tablespoons, fresh or from jar. Okay to substitute with vinegar.
- Salt and pepper to taste - optional.
Remove longer stems from parsley. Roughly chop 1/4 onion so it fits into a blender or food processor.
Add both to the blender or food processor. Pour in olive oil. Squeeze in lemon juice (filtering out seeds.)
Pulse/blend until onion is pulverized into a creamy liquid. Parsley is cut into small flakes. Oil and vinegar will be well mixed.
Ready to serve when blended. To store, refrigerate in a container with a tight top so you can shake it before each serving. Will keep for about two weeks, or until herbs start to turn brown.