Lemon Mint Vinaigrette
This brightly flavored lemon-mint vinaigrette recipe is an ideal dressing for mixed green salads or grain salads, such a quinoa, topped with fresh fruit.
Servings: 6
Ingredients
- 1/4 cup chopped fresh mint
- 3 tablespoons lemon juice
- 1/3 cup extra-virgin olive oil
- 2 tablespoons red-wine vinegar
- 1 teaspoon honey
- 1/2 teaspoon kosher salt
Instructions
- 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.
Notes
Recipe By: EatingWell
Serving Size: 6
Serving Size: 6