Mint Vinaigrette

This vinaigrette is excellent on spinach salads, salads with carrots, bean salads, grain salads, and seafood salads, as well as drizzled on beets, citrus fruits, and asparagus.

Mint Vinaigrette

Serves 1 3/4 cups
  • Infusion
    • ¼ cup fresh lemon juice
    • ¼ cup chopped fresh mint
  • Vinaigrette
    • 1 ¼ cup mild olive oil
    • ¼ cup red wine vinegar
    • 2 tablespoons lemon juice
    • ½ cup chopped fresh mint, tightly packed
    • 1 teaspoon honey
    • ½ teaspoon salt
  1. To make infusion: Combine lemon juice and chopped mint in a small saucepan. Bring up to a boil and remove from heat.
  2. Let steep for about 10 minutes. Strain into a mixing bowl. There will be about ¼ cup.
  3. Add the remaining ingredients and whisk together.

Nutrition facts:

Per 2 tablespoons 180 calories 1 grams of carbohydrates 85 milligrams of sodium 19 grams of fat ( 3 grams of saturated fat 14 grams of monounsaturated fat 2 grams of polyunsaturated fat )

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