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

Ingredient Checklist

Directions

Instructions Checklist
  • 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; protein 0g; carbohydrates 1.5g; dietary fiber 0g; sugars 1.1g; fat 12.5g; saturated fat 1.8g; cholesterol 0mg; vitamin a iu 0.5IU; vitamin c 3mg; folate 1.5mcg; calcium 0.8mg; iron 0mg; magnesium 0.7mg; potassium 10.4mg; sodium 93.8mg; thiamin 0mg; added sugar 1g.
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/26/2018
Made a big batch to put on all my buddha bowls. So good Read More
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