Fast to make and packed with fresh ingredients this recipe makes ½ cup of dressing. Perfect for drizzling over your favorite salad, as a dip for fresh veggies or as a sauce for grilled chicken.

I N G R E D I E N T S :

• ½ cup flat leaf parsley leaves
• ½ cup baby spinach leaves
• 2 Tablespoons fresh chives
• 1.5 Tablespoons Rocky Mountain Olive Oil Company Tarragon White Balsamic Vinegar
• 1 teaspoons lemon juice
• 2 teaspoons Dijon mustard
• Kosher salt and freshly ground black pepper to taste
• 1/2 cup Rocky Mountain Olive Oil Company Mild Extra Virgin Olive Oil

I N S T R U C T I O N S :

1. Wash the parsley, spinach and chives. Add them to a blender or food processor along with the Tarragon Balsamic, lemon juice, mustard, salt and pepper.
2. Blend/process until you have a thick green paste. Slowly add in the Extra Virgin Olive Oil while the motor is running – until all the oil is added and dressing has come together and emulsified.
3. Taste and adjust salt and pepper as needed.
4. Store in a sealed container for up to one week.  

N U T R I T I O N A L   I N F O :

Estimated per serving: 150 calories • 1g protein • 3g carbs • 15g fat • 180mg sodium

Estimated values may vary based on herb amounts, oil usage, and ingredient brands.