Mint Dressing Food

MINT AND LEMON DRESSING

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.

FATTOUSH SALAD WITH MINT DRESSING

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.

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.

BARBECUED RACK OF LAMB WITH TOMATO-MINT DRESSING

Steps:

• Press 2 whole cloves, close to bone, into each double lamb chop. Arrange chops in 13x9x2-inch glass baking dish. Whisk oil, mint, vinegar, and mustard in small bowl to blend. Season dressing generously with salt and pepper. Spoon 1/3 cup dressing over lamb and turn to coat evenly; reserve remaining dressing in bowl. Let lamb marinate at room temperature 2 hours or cover and refrigerate up to 6 hours, turning lamb occasionally.
• Prepare barbecue (medium-high heat). Mix tomatoes into reserved dressing in bowl. Grill lamb until cooked to desired doneness, turning occasionally, about 10 minutes for medium-rare. Transfer lamb chops to platter; spoon tomato-mint dressing over and serve.

WHEAT BERRY SALAD WITH MINT DRESSING

Steps:

• First of all, wash the wheat berries and drain all the water.
• Now cook them according to the package instruction.
• I have cooked them in my Instant Pot. Take all the wheat berries in the inner pot of the instant pot, add water and salt. Stir it.
• Now close the lid, vent valve on sealing position.
• Press the pressure button and set the timer for 25 minutes under high pressure. Once cooking time is done, let the pressure release naturally.
• Open the lid and drain the remaining water. And keep the cooked wheat berries aside.
• In a food processor, combine all of the ingredients and blend until smooth. Taste, and add more salt and pepper if necessary. Keep it aside.
• Note - We are going to use only half of the dressing. You can store the remaining dressing in the mason jar or container in the fridge for up to 2 weeks.
• Take cooked wheat berries, cucumber, kale, onion, kale, almonds, cranberries, apple in a big mixing bowl.
• Add half of the dressing (or as much as you like). Mix all the ingredients well.
• Place the salad bowl in the fridge for at least 30 minutes. Taste it. Add salt, pepper, or more dressing if required.
• Serve wheat berry salad cold. Enjoy! I hope you love it as much as we do.

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.

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.

RASPBERRY MINT DRESSING

Steps:

• Combine all ingredients in an electric blender or food processor; process until smooth.
• Cover and chill before serving.
• Store refrigerated.
• OPTIONAL- replace a little of the jam or jelly with hot pepper jelly, to taste.

MELON SALAD WITH CITRUS HONEY MINT DRESSING

Steps:

• Using a melon baller scoop round spheres out of each of the melons and place them into a medium-sized bowl.

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.