Sweet & Savory Parsley Vinaigrette

I love a good salad. I know some people stay away from them because they think they’r boring hamster food, but I think they’re absolutely friggin great. They’re a GIANT BOWL OF FOOD AND SAUCE…I honestly don’t get how anyone could dislike a salad, but I’m willing to bet it’s because they’ve one too many poorly-dressed versions.

Personally, I’m a dressing-making fiend, of sorts. I like, sort of refuse to buy bottled salad dressing? I don’t know if I have like a a weird pride thing about making my own dressing, or what, but I probably have an arsenal of no less than a dozen dressings that I make on a regular basis. I thoroughly enjoy whipping up everything from creamy bleu cheese to basil green goddess to tangy Caesar to the deliciousness we are discussing today: my Sweet & Savory Parsley Vinaigrette.

This recipe is super straightforward and, if you like parsley, a total winner. If you don’t like parsley, this probably isn’t for you but, more importantly why did you click on this recipe? Seriously though, if you don’t like parsley, sub fresh oregano, add red wine vinegar in place of lemon juice, and throw in some chopped garlic. That’s another one of my go-to vinaigrette recipes and it’s always a winner. Look at that. Two recipes for the click of one. Oh, this is also really good when used as a lil’ herb sauce over some fresh grilled chicken or white fish. So that’s another thing you could do. So that’s THREE recipes for the click of one. What a time to be alive.

Now, for this fresh, herby vinaigrette with the perfect hint of sweet…

Sweet & Savory Parsley Vinaigrette

Course brunch, dinner, lunch, Salad
Cuisine dressing, salad, salad dressing, vinaigrette
Keyword dressing, salad, salad dressing, vinaigrette
Prep Time 2 minutes
Cook Time 0 minutes


  • 2 tbsp extra virgin olive oil
  • juice of 1/2 lemon
  • 1 tsp dijon mustard
  • 1 tsp honey
  • palmful fresh chopped parsley
  • 1/4 tsp black pepper


  1. Combine all ingredients except the parsley and stir until everything is emulcified. Stir the parsley in at the end, gently. Serve over salad or protein.

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