Here’s a great easy dressing for salads that would also go well over a variety of other veggies like steamed broccoli, riced cauliflower, or blanched asparagus. A full batch saved in a glass container in the fridge should last several days (assuming you don’t use it all up sooner).
- 1/3 cup lightly packed fresh mint leaves
- 2 cloves garlic, peeled and minced
- 1/3 cup extra virgin olive oil
- 3 tbsp cider vinegar
- 1/8 tsp sea salt
- 1/4 tsp ground white pepper
Put everything into the blender and give it a whirl. Continue blending for 15~20 seconds, then stop and scrape down the sides good with a spatula. Blend again for another 15~20 seconds, or longer if needed to get the mint chopped up very fine and everything smooth.
Transfer to a small glass container with a lid (this recipe yields about 1/2 to 2/3 cup). There you have it. Use a spoon to give it a quick stir before drizzling over your salad or veggies. And put a tight lid on before storing the leftovers in the fridge.
One thought on “Mint Vinaigrette”
I love anything with mint. What a great way to add some ‘zing’ to veggies and salads!
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