You know what’s more fun than cooking? Farm-to-table cooking , with ingredients you grow yourself. There’s something so satisfying (and fun!) about making meals using fresh ingredients you’ve grown with your own hands. This easy six-ingredient lemon mint vinaigrette salad dressing recipe is a direct result of what I […]
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You know what's more fun than cooking? Farm-to-table cooking, with ingredients you grow yourself. There's something so satisfying (and fun!) about making meals using fresh ingredients you've grown with your own hands.
This easy six-ingredient lemon mint vinaigrette salad dressing recipe is a direct result of what I planted in my garden. My dad's mint crop was overflowing this year, so we dug some out of his garden and planted it into ours. A few days later, the mint was growing like crazy and it was time to start making some recipes featuring this refreshing herb.
Fresh mint not only smells amazing but also adds a refreshing flavor to a variety of food and drink recipes (hello, mojitos!). And you know how much we love lemon recipes here at 30Seconds (I grow my own Meyer lemons, too). It turns out that the lemon and mint combination creates a sunny, zesty salad dressing that works just as well as a versatile marinade and savory sauce. And this recipe is part of a healthy Mediterranean diet, too.
Here are the six simple ingredients you need for this easy, delicious vinaigrette sauce recipe: lemon juice (fresh squeezed is best), fresh mint leaves, extra virgin olive oil, Dijon mustard, garlic and honey. You just whisk all the ingredients together and ta-da! Instant sparkle for salads, chicken, potatoes, vegetables or grains. So easy and so good!
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Cuisine: American / Mediterranean
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 4
Ingredients
- 1/2 cup lemon juice (fresh squeezed is best)
- 1/2 cup extra virgin olive oil
- 1/2 cup fresh mint leaves, chopped
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1 clove garlic, minced
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Recipe Notes
- I prefer to use fresh-squeezed lemon juice, but in a pinch, you can use bottled lemon juice.
- If using as a salad dressing, serve over salad immediately.
- If using as a marinade, pour over protein of choice and marinate for at least an hour.
- If using as a sauce, pour into saucepan, add protein and/or vegetables and sauté until desired doneness. I sautéed diced chicken breast and vegetables in this sauce and served it over turmeric rice. Easy and delicious!
- Store any leftovers in an airtight container in the refrigerator for up to three days or so.
- You can garnish your meal with extra mint leaves and lemon slices.
- If you have extra mint leaves, you can store them, unwashed, in an airtight container until you're ready to use them. Mint leaves can be used as herb seasoning and as a pretty, aromatic garnish.
Here's how to make it:
- In a mixing bowl, add lemon juice, olive oil, chopped mint leaves, mustard, honey and garlic. Whisk until blended. Season with salt and pepper, if desired.
- Serve over salad or use as a marinade or sauce (see Recipe Notes).
Recipe cooking times and servings are approximate. Need to convert cooking and baking measurements? Here are some kitchen conversion charts. Here's how to submit your recipes to 30Seconds.
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