lemon parsley vinaigrette

Summer is perfect for salads, but the same dressing gets boring so I'm always looking for something new and different. I found a recipe similar to this and cut back on the oil, thus lowering the fat content.

Try this on dressing on arugula and spinach with fresh vegetables and a bit of feta cheese. These light crisp flavors are perfect on a hot summer day!

Lemon Parsley Vinaigrette

• 1/4 cup fresh squeezed lemon juice
• 1 Tbsp dijon mustard
• pinch of crushed red pepper flakes
• 1/4 cup parsley
• 2 cloves garlic
• S & P to taste
• 1/4 cup olive oil

Puree all ingredients, except oil. Once it's well combined, turn the blender on and slowly add the olive oil to emulsify. Keep in the fridge until you use it. It'll keep for about 1 week.