Mint Vinaigrette

Mint Vinaigrette

1 Review
From the EatingWell Kitchen

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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • ¼ cup chopped fresh mint
  • 3 tablespoons lemon juice
  • ⅓ cup extra-virgin olive oil
  • 2 tablespoons red-wine vinegar
  • 1 teaspoon honey
  • ½ teaspoon kosher salt

Preparation

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  1. 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.
  • Make Ahead Tip: Cover and refrigerate for up to 3 days; bring to room temperature just before serving.

Nutrition information

  • Serving size: 2-Tbsp.
  • Per serving: 118 calories; 12 g fat(2 g sat); 0 g fiber; 2 g carbohydrates; 0 g protein; 2 mcg folate; 0 mg cholesterol; 1 g sugars; 1 g added sugars; 0 IU vitamin A; 3 mg vitamin C; 1 mg calcium; 0 mg iron; 94 mg sodium; 10 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 2½ fat

Reviews 1

January 26, 2018
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By: Sophie Johnson
Made a big batch to put on all my buddha bowls. So good
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