This brightly flavored lemon-mint vinaigrette recipe is an ideal dressing for mixed green salads or grain salads, such a quinoa or freekah, topped with fresh fruit.

Joyce Goldstein
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Ingredients

Directions

  • Combine mint and lemon juice in a small saucepan. Bring to a boil and remove from heat. Let steep for about 10 minutes. Strain into a large bowl, pressing on the leaves to extract all the liquid. You should have about 3 tablespoons liquid after straining. Add oil, vinegar, honey and salt; whisk until well combined.

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Tips

Make Ahead Tip: Cover and refrigerate for up to 3 days; bring to room temperature just before serving.

Nutrition Facts

118 calories; 12.5 g total fat; 1.8 g saturated fat; 94 mg sodium. 10 mg potassium; 1.5 g carbohydrates; 1 g sugar; 3 mg vitamin c; 2 mcg folate; 1 mg calcium; 1 mg magnesium; 1 g added sugar;

Reviews (1)

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1 Ratings
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Rating: 5 stars
01/26/2018
Made a big batch to put on all my buddha bowls. So good Read More