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.
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