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Lemon-Mint Vinaigrette

:  April 1998

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Drizzle this tangy, minty sauce over steamed or grill vegetables for fresh summer flavor. It would also be a great seafood marinade.


Lemon-Mint Vinaigrette Recipe

Makes: About 1/3 cup vinaigrette

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 small clove garlic
  • 1/2 teaspoon salt
  • 3 tablespoons lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon honey
  • 2 tablespoons chopped scallions
  • 2 tablespoons slivered fresh mint
  • Freshly ground pepper, to taste

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Preparation

  1. Mash garlic with salt, using the side of a chef’s knife. Transfer to a small bowl. Add lemon juice, oil and honey; whisk to blend. Stir in scallions and mint and season with pepper. Serve immediately.

Nutrition

Per tablespoon: 56 calories; 5 g fat ( 1 g sat , 4 g mono ); 0 mg cholesterol; 2 g carbohydrates; 0 g protein; 0 g fiber; 219 mg sodium; 30 mg potassium.

Exchanges: 1 fat


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Recipe Categories

Style/Theme
Quick (total 30 min. or less)
Vegetarian
Entertaining, casual
Everyday favorites
Publication
April 1998
Type of Dish
Salad dressing
Ease of Preparation
Easy
Ethnic/Regional
Mediterranean
Middle Eastern
Total Time
15 minutes or less
Servings
6
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
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