Ingredients2 h 10 m servings 161 cals
- 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.
Per Serving: 161 calories; 18 g fat; 0.7 g carbohydrates; 0.1 g protein; 0 mg cholesterol; < 1 mg sodium. Full nutrition
ReviewsRead all reviews 8
I thought it was good, and other people did too! I found it needed about a tablespoon of vinegar and some salt.
Refreshing! I added salt and pepper, and maybe next time I'll add some garlic, but this was very good as is over a mixed greens salad with sliced apple, red onion, tomatoes and a little feta ch...
Very delicious! I also served it on roasted monk fish. It really enhanced the flavor of the fish.
Awesome! Threw a crushed clove of garlic in too. Mint flavour is nicely subtle. Loved this over quinoa salad with kale, peppers, feta, dill and other items. Deeelish!
Love it! went well in my kale, shaved carrot, cucumber, green onion, and cashew salad. thank you for sharing!
It was good! It was refreshing, better than putting mayo in with a salad like we Russians usually do, and more tasty than just oil and lemon! I made a salad with cherry tomatoes and chilled sau...
Loved it. I added crushed garlic and salt to it. Did not strain the dressing. Liked the mint leave texture of the dressing. Used the dressing over apples, cucumber, broccoli and little chopped r...