Lemon Mint Vinaigrette

Lemon Mint Vinaigrette

Happy Mother’s Day to all the mamas out there! This is kind of a lead-up post for tomorrow’s salad recipe that I’m admittedly only publishing separately for SEO (#bloglyfe). 😉

This lemon mint vinaigrette recipe is great as a dressing for citrus salads or as a marinade. The recipe as is will make you enough dressing for 3-4 big salads. If you want to store leftovers in your refrigerator, I’d double it. The sweetness of the honey is a great compliment to the zing of the lemon. If you’re vegan, I’d swap it with agave instead of omitting it. Lemon Mint Vinaigrette

Lemon Mint Vinaigrette

Yield: a little over 1/2 c

Lemon Mint Vinaigrette

Ingredients

  • 1/3 c extra virgin olive oil
  • 1/4 c lemon juice
  • 1/4 c fresh mint, finely chopped
  • 1 tsp honey
  • 1 clove garlic, minced
  • Salt & pepper to taste
  • Optional: 1/4 tsp lemon zest

Instructions

  1. Whisk everything together. Separation is normal with vinaigrettes; just give it a shake before using if it's been sitting.
  2. If you're adding the lemon zest, use a peeler or zester to remove a portion of the outer skin of one of lemons you juice (avoid the white pith). Mince it finely and add it in to the dressing.
  3. You can use it right away or store it in an airtight container in the refrigerator. I think it tastes best when it soaks like this overnight.
http://pumpsandiron.com/2016/05/08/lemon-mint-vinaigrette/

Lemon Mint Vinaigrette

Enjoy what’s left of your weekend! I’ve got a redeye flight home from LA tonight … woof.

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Comments

  1. The lemon mint vinaigrette recipe looks wonderful. Have a good flight home. Safe travels.

  2. Gorgeous looking vinaigrette! I love the refreshing combo of lemon and mint and can’t wait to see the salad tomorrow.

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