Lemon Mint Vinaigrette Recipes

MINT AND LEMON DRESSING

Steps:

• Stir together olive oil, lemon juice, and 1 1/2 tablespoons of mint until well blended. Set aside for 2 hours.
• Strain mint out of dressing with a fine mesh strainer. Stir in remaining 1 tablespoon chopped mint leaves and serve.

THE BEST LEMON VINAIGRETTE

Steps:

• Whisk red wine vinegar, Dijon mustard, oregano, garlic, salt, and black pepper together in a small bowl. Slowly stream olive oil into the vinegar mixture while whisking briskly. Beat lemon juice into the mixture.
• Pour dressing into a sealable jar or bottle, seal, and shake until emulsified.

MINT VINAIGRETTE

Steps:

• 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.

LEMON-MINT VINAIGRETTE

Steps:

• Whisk lemon juice, mustard, sugar and garlic in a small bowl until blended.
• Drizzle in oil, whisking until blended.
• Stir in mint, salt and pepper.
• Note: Can be kept in refridgerator for up to 2 days.

FRESH MINT DRESSING

Steps:

• In a food processor, combine all of the ingredients and blend until smooth. Taste, and add more salt and/or pepper if necessary. Use as desired!
• This dressing will keep well, covered and refrigerated, for up to 1 week.

LEMON AND MINT VINAIGRETTE

Steps:

• In a medium bowl, whisk together lemon zest, juice, and oil; season with salt and pepper. Just before serving, stir in mint leaves.

CHICKPEA SALAD WITH LEMON MINT VINAIGRETTE

Steps:

• In a medium bowl whisk the oil, lemon juice, vinegar, zest, cloves, salt, and pepper until well mixed.
• Add the beans, tomatoes, cucumber, bell pepper, onions, and mint.
• Serve immediately or store in the refrigerator. The salad tastes better the more time the beans have had a chance to marinate.

LEMON VINAIGRETTE

Steps:

• In a small bowl or measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.