Mint Vinaigrette Food

MINT VINAIGRETTE

Steps:

• In a jar with a tight-fitting lid, combine the first eight ingredients; shake well. Drizzle over greens.

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.

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.

HONEY-MINT VINAIGRETTE

Steps:

• In a small bowl, whisk all ingredients together; you can also do this in a blender or food processor, but note that this will then puree the mint leaves.
• Use right away, or refrigerate until needed; if refrigerated, whisk again to combine before using.
• Use to dress a large salad; goes especially nice on a relatively plain salad (ie, just mixed greens and raw mushrooms is great).

CUCUMBERS WITH MINT VINAIGRETTE

Steps:

• Peel the cucumbers and slice them in half lengthwise.
• Scoop out the seeds with a spoon and discard.
• Cut the cucumbers into thin slices and combine in a bowl with the oil, vinegar, salt, and pepper.
• Marinate for at least 30 minutes in the refrigerator or at room temperature.
• Add the mint immediately before serving.