Grate the zest of both lemons then cut them in half and squeeze the lemon juice from all 4 halves (should make about ? cup of juice). In a blender, add the lemon zest and juice with the rest of the ingredients (but not the parsley). Blend until well mixed. Then add the parsley. Store in refrigerator. Shake well before each use. This can be used as a salad dressing as well it can be used to marinate meat.
I have also tried this recipe as a chicken marinade. I marinated the chicken in the refrigerator overnight, then grilled it on an indoor grill. I preheated the grill to medium-high heat, placed the chicken on, added a little of the extra marinade, closed the lid and cooked for 3-3? minutes. Then I turned it over, added a little more marinade, closed the lid and cooked for 4 more minutes.
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|Serving Size: 1 recipe (348g)|
|Recipe Makes: 1|
|Calories from Fat: 11 (6%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 14.9mg||1 %|
|Potassium 519.4mg||14 %|
|Total Carbohydrate 39.9g||12 %|
|Dietary Fiber 8.6g||35 %|
|Sugars, other 31.2g|
|Protein 3.4g||5 %|
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Calories per serving: 187
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