Tangy and refreshing with a hint of sweetness, this Mint Vinaigrette recipe will elevate your salads to greatness. Pack it for your next lunch salad.
Looking for something a little different? Perhaps something unexpected that will turn your typical desk lunch into something that makes you pause and savor? Maybe something that you never imagined could be the perfect addition to your midday meal?
Look no further: this delectable Mint Vinaigrette is calling your name.
As far as herbs go, mint is highly underrated. It’s so much more than the garnish on iced tea or the green muddled in the bottom of cocktail glasses. No, mint can add delightful nuance to savory dishes as well.
It also makes an amazing vinaigrette.
Combined with lemon juice, red wine vinegar, olive oil, honey, mustard and seasonings, the mint transforms this into a refreshing drizzle perfect for salads, potatoes or whatever you like vinaigrette on. This Mint Vinaigrette is tangy with a hint of sweetness. And it packs so well for lunches too.
Why not try it? It takes minutes to whip up and you could be enjoying it all week long.
This vinaigrette should be eaten within five days. Store it in the refrigerator in airtight containers. I recommend picking up mini condiment containers so that this is an easy grab and go dressing for all your vinaigrette needs.
- 1/4 cup fresh mint leaves
- 1/4 cup lemon juice
- 1/3 up olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon honey
- 1 teaspoon dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Combine all ingredients in the bowl of a small food processor or a blender. Whirl together until well combined.
- This should be stored in an airtight container and consumed within five days.
- Portion this into smaller containers for individual portions that are easy to grab and take.