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Petersilien-Vinaigrette
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| 1/2 Bund | krause Petersilie hacken 1 Schalotte fein würfeln. |
| 4 El | Rotwejnessig mit 4 El Wasser. 2 Tl mittelscharfem Senf. Schalotten. |
Salz, Pfeffer und 1-2 Tl Zucker verrühren. 120 ml Rapskernol nach und nach unterrühren. Petersilie untermischen. PRO PORTION (BEI 6| 0 g E, 20 g F. 2g KH = 186 kcal (780 kJ)
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