Tags
cherry tomatoes, chickpeas, cucumbers, green onions, lemon, lemon vinaigrette, orzo, parsley, pasta, red onions, salad dressing, spinach, tomatoes, whole wheat pasta
A few weeks ago, I made a lemon parsley salad dressing that turned out so tasty, I’ve started keeping it on hand in my fridge all the time. It’s light and fresh in flavor but still thick and hearty in texture – and makes tossing together salads like this a snap (perfect for weekend lunches, weeknight dinners, or even as part of your Easter celebration). The dressing will keep for up to a week in the fridge. I tend to like less oil in my dressings, so make sure you taste until you get the texture and flavor you like in your salad dressings!
