Name: Moroccan Vinaigrette
Ingredients: 2/3 cups olive oil; 2 tablespoons Lemon juice; 2 tablespoons apple cider vinegar; 1 1/2 teaspoon paprika; 1 teaspoon ground cumin; 1 clove small garlic; 1 pinch cayenne (ground red) pepper; 1/3 cup tightly packed minced fresh parsley; 1 teaspoon natural salt; lots of freshly ground pepper

²⁄₃ cup olive oil

2 tbsp Lemon juice (freshly squeezed or organic bottled)

2 tbsp apple cider vinegar (I use Bragg’s. High quality all the way around)

1 ¹⁄₂ tsp paprika (I love this brand)

1 tsp ground cumin (Ditto: Same brand)

1 clove small garlic (finely minced, or 1/8 tsp garlic granules)

1 pinch cayenne (ground red) pepper

¹⁄₃ cup tightly packed minced fresh parsley (or 4 tsp dried parsley)

1 tsp natural salt (or to taste, I use Real Salt)

lots of freshly ground pepper (optional)

Moroccan Vinaigrette

Ingredients

Instructions

Combine all ingredients and mix well.

Taste and adjust seasonings adding more lemon juice or vinegar if you like.

Store unused portion in refrigerator. Keeps well up to two weeks.

You may wish to add additional lemon juice, cumin and parsley after a few days in the refrigerator.

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