Mint Vinaigrette

Recipe courtesy of Joyce Goldsteinolive oil with mint

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.

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

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.

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