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Lemon Herb Vinaigrette


Lemon Herb Vinaigrette

Author Culinary Team


  • 3/4 cup olive oil extra virgin, organic
  • 1/4 cup lemon juice freshly squeezed
  • 1/4 cup apple cider vinegar or champagne vinegar
  • 1 tbsp chives chopped
  • 2 tbsp parsley chopped
  • 2 cloves garlic minced
  • 2 tsp salt
  • 1 tsp pepper


  1. Whisk the lemon juice and vinegar together. Whisk in the olive oil and herbs. Add the salt and pepper and give one final whisk. 

  2. Store in an air-tight container for roughly two weeks. Can refrigerate. Herbs will start to discolor after one to two days.    

Recipe Notes

All ingredients should be organic

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