I recently made this dressing and mixed it with a salad consisting of mixed greens, cherry tomatoes, cucumbers, (canned and drained) artichokes and garbanzo beans. The salad and dressing were an outstanding combination. I will definitely be sharing this recipe with others!
Lemon-Mint Vinaigrette
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
More From Southern Living
Recipe Time
Prep Time:
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.
Lemon-Mint Vinaigrette Recipe at a Glance
- COURSE: Salad Dressings
- CONVENIENCE: Entertaining, Make-Ahead, Quick/Easy
- CUISINE: American
- PUBLICATION: Southern Living
More Recipes for Salad Dressings
-
Cumin Vinaigrette
Cooking Light -
Dijon Vinaigrette
Cooking Light -
Pistachio Vinaigrette
Southern Living
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy