Lemonmintvinaigrette Recipes

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 VINAIGRETTE

Steps:

• In a large bowl, whisk together first 4 ingredients. Slowly add olive oil while whisking constantly.

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.

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.

HONEY-MINT VINAIGRETTE

Steps:

• In a small bowl, whisk all ingredients together; you can also do this in a blender or food processor, but note that this will then puree the mint leaves.
• Use right away, or refrigerate until needed; if refrigerated, whisk again to combine before using.
• Use to dress a large salad; goes especially nice on a relatively plain salad (ie, just mixed greens and raw mushrooms is great).

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.