Lemon and Parmesan vinaigrette recipe

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Pour the lemon juice in A mixer with apple cider vinegar, olive oil, dijon -mustard, honey, garlic granulate and parmesan. If you flash smoothly, then taste. Alternatively, whisk them together. Pour into an airtight container and put aside in the fridge until need. Will remain cool for up to five days.

Use this to make ours Lemon orzo with troutPresent Marinated chicken with Orzoor roasted broccoli and mascarpone flatbread.

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