Prep 10 mins
Cook 0 mins
The sunny fresh flavors of tart lemon and cool mint combine to make a lively dressing that adds sparkle to salads made with steamed vegetables, potatoes or grains, such as couscous.
- 1⁄3 cup fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- 1 garlic clove, minced
- 1⁄3 cup extra virgin olive oil
- 1⁄3 cup chopped of fresh mint
- 1⁄8 teaspoon salt, to taste
- fresh ground pepper
- Whisk lemon juice, mustard, sugar and garlic in a small bowl until blended.
- Drizzle in oil, whisking until blended.
- Stir in mint, salt and pepper.
- Note: Can be kept in refridgerator for up to 2 days.
In case you are wondering about the amount of mint to use, because the recipe does not specify 1/3 of what, it is 1/3 cup.
Oh wow Bev!!!!! This is amazing! We had so much mint in the garden I was trying to find something new to use it with. This is soooooo awesome I could almost drink it! The ONLY thing I did different was add 4 cloves of garlic and doubled the recipe. This is amazing and I can't thank you enough!
This recipe is fantastic!! We have a huge area full of mint, and I was at a loss as to what to make. This was refreshing, savory, simple...I have zero complaints! The only thing I changed was to use spicy brown mustard because we were out of dijon. It was so tasty that I, like hollyfrolly, also tried to marinate two chicken breasts in it overnight, but the flavor didn't quite come through. As a salad dressing, this is perfect!