Recipe courtesy of Joyce Goldstein
Makes 1¾ cups
This vinaigrette is excellent on spinach salads, salads with carrots, beets, and citrus fruits, also on asparagus, bean salads, grain salads, and seafood salads.
- ¼ cup fresh lemon juice
- ¼ cup chopped fresh mint
- 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
Make infusion: Combine lemon juice and chopped mint in a small saucepan. Bring up to a boil and remove from heat.
Let steep for about 10 minutes. Strain into a mixing bowl. There will be about ¼ cup.
Add the remaining ingredients and whisk together.
Nutritional information per 2 tablespoon serving:
Calories: 180 ⁄ Protein: 0 g ⁄ Carbohydrate: 1 g ⁄ Fiber: 0 g ⁄ Sodium: 85 mg
Saturated fat: 3 g ⁄ Polyunsaturated fat: 2 g ⁄ Monounsaturated fat: 14 g
Trans fat: 0 g ⁄ Cholesterol: 0 mg
Copyright © Joyce Goldstein. All rights reserved. Recipe presented at the 2004 Flavor, Quality and American Menus retreat, The Culinary Institute of America.
The aim of the Harvard T.H. Chan of Public Health Nutrition Source is to provide timely information on diet and nutrition for clinicians, allied health professionals, and the public. The contents of this Web site are not intended to offer personal medical advice. You should seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read on this Web site. The information does not mention brand names, nor does it endorse any particular products.