Mint Dressing Recipes

FRESH MINT DRESSING

Steps:

• In a food processor, combine all of the ingredients and blend until smooth. Taste, and add more salt and/or pepper if necessary. Use as desired!
• This dressing will keep well, covered and refrigerated, for up to 1 week.

MINT VINAIGRETTE

Steps:

• Combine mint and lemon juice in a small saucepan. Bring to a boil and remove from heat. Let steep for about 10 minutes. Strain into a large bowl, pressing on the leaves to extract all the liquid. You should have about 3 tablespoons liquid after straining. Add oil, vinegar, honey and salt; whisk until well combined.

MINT DRESSING

Steps:

• In a food processor, combine mint, shallots, vinegar, olive oil, garlic and salt until smooth. Season to taste with salt and black pepper.

MINT SALAD DRESSING

Steps:

• In a saucepan, combine the sugar, water and mint. Simmer for 1-2 minutes or until sugar is dissolved. Remove from the heat; cover and let stand for 1 hour. Strain and discard mint., Place olive oil in a small bowl; whisk in mint syrup. Whisk in lemon juice, salt and paprika. Drizzle over salad greens.

MINT DRESSING

Steps:

• Combine sugar, water, and lemon juice in a small saucepan; bring to a boil, stirring occasionally.
• Remove from heat.
• Combine sugar mixture and mint leaves in container of an electric blender or food processor; process until leaves are finely chopped.
• Cover and chill dressing 2 to 3 hours.
• Serve dressing over fresh fruit.

BARBECUED LAMB WITH SWEET MINT DRESSING

Steps:

• Make the marinade: mix the sugar, lemon juice and zest with the olive oil, balsamic and some seasoning. Stir to dissolve the sugar then mix in the garlic and mint. Reserve half of the marinade to use as a dressing for the lamb later.
• Open out the meat and lay it in a deep tray. Pour the marinade on top then turn to coat all over in the mix. Cover with cling film and leave for 1 hr or overnight in the fridge.
• Remove the lamb from the fridge and shake off any excess marinade back into the tray. Insert a skewer so that it goes from one corner to the opposite one. Do the same with another skewer in the opposite direction - this makes it really easy to turn the meat on the barbecue.
• Heat a barbecue or griddle pan until it's a medium heat. Cook the lamb for 15-20 mins, turning frequently for pink lamb or longer if you prefer it more done. When cooked, rest for 5-10 mins before taking out the skewers, slicing and serving with the reserved marinade for pouring over.

WATERMELON SALAD WITH MINT DRESSING

Steps:

• Combine watermelon, olives, feta cheese, and red onion in a bowl.
• Combine lime juice, mint, salt, and pepper in a small bowl. Whisk in olive oil until blended. Pour over watermelon mixture; stir until evenly coated. Chill until serving.

LEMON-MINT VINAIGRETTE

Steps:

• 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.