Rating: 5 stars
1 Ratings
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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.




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; carbohydrates 1.5g; sugars 1.1g; fat 12.5g; saturated fat 1.8g; vitamin a iu 0.5IU; vitamin c 3mg; folate 1.5mcg; calcium 0.8mg; magnesium 0.7mg; potassium 10.4mg; sodium 93.8mg; added sugar 1g.

2 1/2 fat