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Lemon-Herb Dressing With Mint and Tarragon
By ~SarahBeth~ on September 08, 2009
Photo by magpie diner
4 Reviews
- Prep Time: 5 mins
- Total Time: 10 mins
- Serves: 4, Yield: 0.75 cup of dressing
Photo by magpie diner
About This Recipe
"This is from Southern Living to go with Shrimp and Pasta Salad. Quite delicious as a sauce for grilled chicken. At the bottom of the directions are two other options offered by Southern Living as well. Personally the basil option is my favorite."
Ingredients
- 1/3 cup canola oil
- 3 tablespoons chopped fresh mint
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon honey mustard
- 1 teaspoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon salt
- 1/2 teaspoon dry crushed red pepper
Directions
- Whisk together all ingredients until blended.
- Lemon-Herb Dressing With Chives and Tarragon: Substitute chopped fresh chives for mint. Proceed with recipe as directed.
- Lemon-Herb Dressing With Basil: Substitute 1/3 cup chopped fresh basil for mint and tarragon. Proceed with recipe as directed. Season with salt to taste.
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (44 g)
Servings Per Recipe: 4
- Amount Per Serving
- %
- Calories 177.5
- Calories from Fat 168
- 94%
- Amount Per Serving
- %
- Total Fat 18.6g
- 28%
- Saturated Fat 1.4g
- 7%
- Cholesterol 0.0mg
- 0%
- Sugars 1.1 g
- Sodium 617.4mg
- 25%
- Total Carbohydrate 3.2g
- 1%
- Dietary Fiber 0.5g
- 2%
- Sugars 1.1 g
- 4%
- Protein 0.5g
- 1%
Reviews
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"At first taste I wasn't so sure about this, but I made it ahead and by the time it was ready to toss the salad, it had really developed some beautiful flavour. Based on what I had on hand, I used more tarragon and less mint - and I was really pleased with how it turned out. I almost never use canola oil in salad dressings, but here it works, the dressing was light and went with our delicate salad greens very nicely. I'm sure I'll make again when fresh herbs are in abundance."
By magpie diner on March 27, 2011 | 1204561
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"I made the second option with basil and it was great,in fact I liked it so much that I don't want to try the mint and tarragon. Just joking, I'm waiting to be able to grill again and I'll try it with chicken as suggested."
By littlemafia on December 20, 2009 | 1011355
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"Made exactly as posted, but I imagine decreasing the mint and increasing the tarragon and serving over some really nice grilled fish fillets! Lovely recipe! Thanks for sharing."
By breezermom on December 14, 2009 | 1007869
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"I used this as a salad dressing, and boy was it wonderful and quite light sitting delicately on fresh spinach leaves. I followed the first option, using mint, tarragon, and lemon. I forgot the crushed red pepper for the photo, but mixed with the spinach this was just perfect. I didn't change one thing, and loved the bite of the lemon, coupled with the juice and salt. Will use this again many times! Made *Everyday is a Holiday* September 2009"
By Andi of Longmeadow Farm on September 13, 2009 | 945840
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