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




Ingredient Checklist


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.



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

Nutrition Facts

118 calories; proteing; carbohydrates 1.5g 1% DV; exchange other carbs; dietary fiberg; sugars 1.1g; fat 12.5g 19% DV; saturated fat 1.8g 9% DV; cholesterolmg; vitamin a iu 0.5IU; vitamin c 3mg 5% DV; folate 1.5mcg; calcium 0.8mg; ironmg; magnesium 0.7mg; potassium 10.4mg; sodium 93.8mg 4% DV; thiaminmg; added sugar 1g.

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Rating: 5 stars
Made a big batch to put on all my buddha bowls. So good Read More