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Lemon-Mint Vinaigrette

Summer 2002

Your rating: None Average: 4 (28 votes)

The sunny fresh flavors of tart lemon and cool mint combine to make a lively dressing that adds sparkle to salads made with steamed vegetables, potatoes or grains, such as couscous.


Lemon-Mint Vinaigrette Recipe

Makes: About 3/4 cup

Active Time:

Total Time:

Ingredients

  • 1/3 cup lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon sugar
  • 1 clove garlic, minced
  • 1/3 cup extra-virgin olive oil
  • 1/3 cup chopped fresh mint
  • 1/8 teaspoon salt
  • Freshly ground pepper, to taste

Preparation

  1. Whisk lemon juice, mustard, sugar and garlic in a small bowl until blended. Drizzle in oil, whisking until blended. Stir in mint, salt and pepper.

Nutrition

Per tablespoon: 62 calories; 6 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 1 g carbohydrates; 0 g protein; 0 g fiber; 41 mg sodium; 15 mg potassium.

Exchanges: 1 fat


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