- 1 teaspoon ready-mixed mustard
- 3 tablespoons white vinegar
- 2 tablespoons olive oil
- 1 tablespoon fresh parsley (or more to your taste)
- ½ squeezed lemon (optional)
1 Chop the parsley and add the other ingredients. Stir, shake or whiz in a blender for a really smooth, creamy green sauce.
2 Use to dress salads or roasted vegetables like pumpkin, potato and kumara. Or try drizzling over sliced ripe tomatoes.Recipe supplied by Healthy Food Guide reader, Jeanette Cole-Baker (Whangarei)
Nutrition Info (per serve)
Total fat 3g
–Saturated fat 1.1g
Dietary fibre 2.4g
Jeanette says: "Parsley contains iron, calcium and vitamins A, B and C. If you have your own parsley it is cheap to make up every day."
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