Nutrition per serving may change if servings are adjusted.
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
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.
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