Love this recipe! I think it is delicious - you only need a little of the vinaigrette which goes a long way. I follow the recipe exactly and am thrilled to have a delicious way to use the mint in my garden!
I picked this recipe to use some of the abundant mint in my garden. Like other reviewers suggested, I cut the sugar by about half. It still was far too sweet and minty. I adjusted it by adding more lemon juice, salt, splash of olive oil, and crumbled blue cheese. These changes did cut the sweetness enough that I had a second helping. I also substituted toasted almonds. I think I will go back to making mojitos to use up the garden mint.
As noted by other reviewers, way too much sugar! I reduced to 1/4 cup and it was still way too much. I recommend halving the sugar and doubling the salt. Also, best eaten the first day as it get watery. Good, but nothing amazing. Something was missing and not particularly filling. Maybe the dressing needs some oil?
This recipe is definitely a keeper, especially for warm summer afternoons. I didnât bother to peel the nectarines, though I did peel the cucumber, and I used a bag of salad instead of individual leaves. Was very well received, even by my husband who is not a mint fan. And I used mint Iâm growing myself, which was pretty cool!
This was a huge hit, even among the chips and salsa this weekend! I wanted a healthy alternative to chicken salad sandwiches, and this fit the bill perfectly! I didn't have lemon juice and it tasted just fine to me. I used as much sugar as the recipe called for.
Made this tonight with cucumbers and ripe cantaloupe from the farmer's market and it was outstanding. My husband absolutely loved it. As an added bonus, leftovers will keep for another day since there's no lettuce! Highly recommended.