2 T lemon juice
1 1/2 t Dijon mustard
1/2 t honey
1 T EVOO
2 C flat leaf parsley leaves
1 C diced yellow bell pepper
1/2 C diced red onion
1 pint halved grape tomatoes
Combine lemon juice, mustard and honey in a large bowl; gradually whisk in oil. Add parsley, pepper, onion and tomato.Toss gently to coat. Serve with lamb.
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