MINT AND LEMON DRESSING
A super sweet lemony treat perfect for fresh summer salads!
Provided by Yellowfang
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Fruit Dressing Recipes
Time 2h10m
Yield 4
Number Of Ingredients 4
Steps:
- Stir together olive oil, lemon juice, and 1 1/2 tablespoons of mint until well blended. Set aside for 2 hours.
- Strain mint out of dressing with a fine mesh strainer. Stir in remaining 1 tablespoon chopped mint leaves and serve.
Nutrition Facts : Calories 161.3 calories, Carbohydrate 0.7 g, Fat 18 g, Protein 0.1 g, SaturatedFat 2.5 g, Sodium 0.5 mg, Sugar 0.2 g
FRESH MINT DRESSING
This mint salad dressing recipe is refreshing, delicious and easy to make! You'll need fresh mint, lemon juice, olive oil, Dijon mustard, and honey or maple syrup. Recipe yields a little over 1 cup.
Provided by Cookie and Kate
Categories Salad dressing
Time 5m
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 2 tablespoons, Calories 152 calories, Sugar 6.9 g, Sodium 116.9 mg, Fat 14.1 g, SaturatedFat 2 g, TransFat 0 g, Carbohydrate 8.2 g, Fiber 0.4 g, Protein 0.3 g, Cholesterol 0 mg
FATTOUSH SALAD WITH MINT DRESSING
This classic fattoush salad recipe will become your new favorite salad! It's a versatile salad, and the perfect way to use up those random leftover raw vegetables (the amounts given here are flexible and you can add/substitute any veggies you'd like). Recipe yields 4 large or 6 to 8 side salads.
Provided by Cookie and Kate
Categories Salad
Time 35m
Number Of Ingredients 12
Steps:
- To toast the pita: Preheat your oven to 400 degrees Fahrenheit. On a large, rimmed baking sheet, toss the torn pita with 2 tablespoons olive oil until lightly coated. Sprinkle with salt and bake in the oven until the pieces are very golden and crispy, tossing halfway, 8 to 12 minutes. Set the baking sheet aside to cool.
- To prepare the salad: Make the salad dressing as directed and set aside. In a large serving bowl, combine the chopped lettuce, tomatoes, cucumber, onion, radish, mint, optional parsley and feta, and toasted pita.
- Wait until you're ready to serve to drizzle up to 1/2 cup dressing over the salad. Gently toss until all of the ingredients are lightly coated in dressing. Serve promptly, and sprinkle individual servings generously with sumac.
- This salad is best consumed soon after making, since the dressing will wilt the lettuce and soften the pita with time. If you intend to have leftovers, store the salad separately from the dressing, and toss individual salads before serving. The salad will keep this way, covered and refrigerated, for up to 4 days.
Nutrition Facts : ServingSize 1 medium salad without feta or parsley (full salad made with 1/3 cup dressing), Calories 296 calories, Sugar 10 g, Sodium 332.3 mg, Fat 17.6 g, SaturatedFat 2.5 g, TransFat 0 g, Carbohydrate 34.2 g, Fiber 6.5 g, Protein 5.6 g, Cholesterol 0 mg
GRAPEFRUIT SALAD WITH HONEY-MINT DRESSING
"Honey and fresh mint elevate grapefruit into a second-helping-worthy dish."
Provided by Bobby Flay
Time 15m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Segment the grapefruits: Slice off the top and bottom of each grapefruit, stand the fruit on a cut side and slice away the peel, pith and a sliver of flesh. Working over a bowl and holding the fruit in one hand, run a paring knife between each segment and the membrane to free the segments. Collect the segments in a bowl. Squeeze the membranes over the bowl to remove as much juice as possible, then discard the membranes. Set a strainer over a large liquid measuring cup and dump the segments into the strainer. Reserve 1 cup juice.
- Whisk the honey and mint into the reserved grapefruit juice. Arrange the grapefruit segments on a platter or in a shallow bowl and drizzle with the dressing.
SUMMER FRUIT SALAD WITH A LEMON, HONEY, AND MINT DRESSING
A simply elegant fruit salad paired with a sweet and tangy lemon-mint dressing
Provided by TimTanguay
Categories Salad Fruit Salad Recipes Strawberry Salad Recipes
Time 1h20m
Yield 8
Number Of Ingredients 10
Steps:
- Combine watermelon, strawberries, peaches, nectarines, pear, and grapes in a large mixing bowl.
- Whisk lemon juice, mint, lemon zest, and honey together in a small bowl; drizzle over the fruit mixture and toss to coat.
- Refrigerate 1 hour before serving.
Nutrition Facts : Calories 99 calories, Carbohydrate 24.8 g, Fat 0.5 g, Fiber 2.8 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 3.2 mg, Sugar 19.9 g
MINT DRESSING
Provided by Matt Lee And Ted Lee
Categories condiments, dips and spreads
Time 5m
Yield 1 cup
Number Of Ingredients 7
Steps:
- In a food processor, combine mint, shallots, vinegar, olive oil, garlic and salt until smooth. Season to taste with salt and black pepper.
Nutrition Facts : @context http, Calories 529, UnsaturatedFat 45 grams, Carbohydrate 10 grams, Fat 55 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 8 grams, Sodium 376 milligrams, Sugar 1 gram
RASPBERRY MINT DRESSING
This Raspberry Mint Dressing is so refreshing and easy to make! It's made with only six simple and fresh ingredients! Plus it's sugar free, dairy free, gluten free, and Whole30 compliant.
Provided by Christina
Categories Dressing
Number Of Ingredients 6
Steps:
- Add everything to a blender and blend until smooth.
- Serve over salad!
- Store any remaining dressing in an airtight container in the refrigerator.
Nutrition Facts : ServingSize 2 tbsp, Calories 68 kcal, Carbohydrate 2 g, Fat 6 g, Sodium 37 mg
LEMON-MINT VINAIGRETTE
The sunny fresh flavors of tart lemon and cool mint combine to make a lively dressing that adds sparkle to salads made with steamed vegetables, potatoes or grains, such as couscous.
Provided by Bev I Am
Categories Salad Dressings
Time 10m
Yield 3/4 cup
Number Of Ingredients 8
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.
MINT SALAD DRESSING
Fresh mint is a popular herb that will grow in almost any soil. Here it stars in a special salad dressing.-Suzanne McKinley, Lyons, Georgia
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 3/4 cup.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 225 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 394mg sodium, Carbohydrate 17g carbohydrate (16g sugars, Fiber 0 fiber), Protein 0 protein.
GREEK SALAD WITH MINT DRESSING
Provided by Krabaisu
Time 29m
Yield 4
Number Of Ingredients 14
Steps:
- Place lettuce, tomatoes, onion, feta cheese (anchovies if using) and olives in a large salad bowl. Whisk the oil, vinegar, salt and pepper in a small bowl, stir in the oregano, garlic and mint-pour over the salad ingredients. Toss gently but thoroughly and serve at once.
MINT VINAIGRETTE
This brightly flavored lemon-mint vinaigrette recipe is an ideal dressing for mixed green salads or grain salads, such a quinoa or freekah, topped with fresh fruit.
Provided by Joyce Goldstein
Categories Low-Sodium Salad Dressing Recipes
Time 10m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 118.2 calories, Carbohydrate 1.5 g, Fat 12.5 g, SaturatedFat 1.8 g, Sodium 93.8 mg, Sugar 1.1 g
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CUCUMBER SALAD WITH MINT - ONCE UPON A CHEF
From onceuponachef.com
Cuisine AmericanTotal Time 20 minsCategory SaladsCalories 108 per serving
- Cut the cucumbers in half lengthwise. Use a teaspoon to scrape out the seeds, then cut into thin slices. Toss the cucumbers with the salt in a colander. Let drain in the sink for at least 30 minutes.
- Meanwhile, soak the red onions in a small bowl of ice water for ten minutes, then drain in a fine mesh strainer. Blot dry with a paper towel.
- Tap the cucumber-filled colander on the base of the sink to release any excess water. Lay a clean dish towel flat on the counter, and then dump the cucumbers over top. Use the edges of the towel to blot the cucumbers dry.
- In a medium bowl, toss the cucumbers, onions, white wine vinegar, olive oil, vegetable oil, sugar, pepper and mint. Cover and let stand in refrigerator for at least 20 minutes or up to 12 hours. Before serving, taste and adjust seasoning, if necessary. Serve cold.
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