This is a simple, delicious salad dressing you can make quickly. We enjoy it on early lettuce, spring onion and herb salads. It is also good as a marinade for chicken, fish, lamb, tofu or bean salads. Very versatile.
Where I live there is no shortage of mint! Ha, there are at least four kinds growing. There is old fashion spearmint that was here on the farm when I moved in as well as peppermint, Swiss mint and a cat mint (nip) I since planted. I love them all and use it in numerous ways. I use mint fresh or dried throughout the year in hot and cold tea. Aids digestion. Reduces gas. I also like it in salad and am particularly fond of the Egyptian Mint Potato Salad posted last year at my blog.
If you are a novice to growing mint be advised that it will eventually take over. Many people look for an out-of-the way spot for their mint. Alternately, grow it in a container set in the ground to prevent the roots from spreading. Follow this link if you want to read more about how to use mint along with nutritional and medicinal benefits that I wrote a few years ago.
Makes a generous cup (250 ml) - Feel free to cut the recipe in half if you want less
INGREDIENTS:
1/2 cup (125 ml) mint leaves, fresh, packed
1/4 cup lemon juice, fresh squeezed (about 1 lemon)
1 tsp (5 ml) lemon zest/peel
1/4 cup (60 ml) vinegar of your choice - I used Eden apple cider
1 green onion, whites & greens, cut in chunks
1 tsp (5 ml) black pepper, freshly ground
3/4 cup (175 ml) olive oil, XV, cold pressed
1 Tbsp (15 ml) honey, liquid - I used Board's garlic honey
METHOD:
1. Add fresh mint, fresh lemon juice and peel/zest, vinegar, green onion cut into chunks and freshly ground black pepper to bowl of blender. Blend on high until very smooth, 1 to 2 minutes.
1/2 cup (125 ml) mint leaves, fresh, packed
1/4 cup lemon juice, fresh squeezed (about 1 lemon)
1 tsp (5 ml) lemon zest/peel
1/4 cup (60 ml) vinegar of your choice - I used Eden apple cider
1 green onion, whites & greens, cut in chunks
1 tsp (5 ml) black pepper, freshly ground
3/4 cup (175 ml) olive oil, XV, cold pressed
1 Tbsp (15 ml) honey, liquid - I used Board's garlic honey
METHOD:
1. Add fresh mint, fresh lemon juice and peel/zest, vinegar, green onion cut into chunks and freshly ground black pepper to bowl of blender. Blend on high until very smooth, 1 to 2 minutes.
2. Add the olive oil and honey and blend on low speed for another minute or so until oil is incorporated and dressing thickens. I used a delicious garlic honey (from Board's Honey Farm).
3. Pour into a glass jar and store in the refrigerator until ready to use. l like to recycle glass bottles and jars for this kind of use. Bring to room temperature before serving.
Nutrients Per 15 ml (one tablespoon)
Calories
|
70
|
Total Fat (g)
|
7
|
Saturated Fat (g)
|
1
|
Carbohydrate (g)
|
2
|
Fibre (g)
|
0
|
Sugar (g)
|
1
|
Cholesterol (mg)
|
0
|
Sodium (mg)
|
0
|
Protein (g)
|
0
|
%DV
| |
Calcium
|
0
|
Iron
|
2
|
Vitamin A
|
2
|
Vitamin C
|
4
|
© Nancy Guppy, RD, MHSc. Visit my website to find out more about online nutrition counselling. http://nancyguppy.com/
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