Lemon-Mint Vinaigrette

recipe
Drizzle this vinaigrette over salad greens topped with fish or chicken, green peas, and shredded carrots. We doubled the reader's original recipe because this dressing is so flavorful and versatile. If you don't have any extra virgin olive oil on hand, you may use all olive oil. Don't, however, use all extra virgin; the flavor will overpower the other ingredients.

Yield:

Makes 1 1/2 cups

Recipe from

Southern Living

Recipe Time

Prep: 10 Minutes

Ingredients

1/2 cup olive oil
1/2 cup extra virgin olive oil
2 tablespoons finely chopped fresh mint
2 tablespoons finely chopped fresh parsley
6 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper

Preparation

1. Whisk together all ingredients. Store in an airtight container in the refrigerator up to 2 weeks. Let chilled vinaigrette come to room temperature before serving.

Note:

Inspired by Jan Mennell, Middleton, Wisconsin,

June 2009
My Notes

Only you will be able to view, print, and edit this note.

Add Note