Lemon-Herb Dressing With Mint and Tarragon

"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."
 
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photo by magpie diner photo by magpie diner
photo by magpie diner
photo by breezermom photo by breezermom
photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
Ready In:
10mins
Ingredients:
8
Yields:
3/4 cup of dressing
Serves:
4
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ingredients

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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.

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Reviews

  1. magpie diner
    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.
     
  2. littlemafia
    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.
     
  3. breezermom
    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.
     
  4. Andi Longmeadow Farm
    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
     
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RECIPE SUBMITTED BY

<p>I am Sarah.</p> <p>I am married to a wonderful man. He is a great Husband and Father.</p> <p>In March of 2011 we welcomed our daughter Evie into this world. She is everything and nothing I expected, and is without a doubt the best thing I have ever done with my life.</p> <p>I love to cook, and eat, and laugh, and drink and play.</p> <p>I have a wonderful life.</p> <p><em>There are things you do because they feel right, and they may make no sense and they make no money and it may be the real reason we are here: to love each other and to eat each other's cooking and say it was good. ~Brian Andreas, Story People~</em></p> <p><em>&nbsp;</em></p> <p><em>Get to know our family at www.itsavol.blogspot.com</em></p> <p><img src=http://i587.photobucket.com/albums/ss316/sarahbethevans/bfe23bac.jpg alt= width=477 height=639 /></p>
 
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