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Lemon-Mint Vinaigrette

:  Summer 2002

Your rating: None Average: 3.9 (11 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:

Nutrition Profile

Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

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

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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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Recipe Categories

Style/Theme
Vegan
Vegetarian
Make ahead instructions
Quick (total 30 min. or less)
Type of Dish
Salad dressing
Ease of Preparation
Easy
Ethnic/Regional
American
Middle Eastern
Total Time
15 minutes or less
Servings
8 or more
Health & Diet Considerations
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
Gluten free
Preparation/ Technique
No-cook
Meal/Course
Brunch
Lunch
Dinner

Season
Spring
Summer
Fall
Winter
Publication
Summer 2002
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