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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 8 |
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Here's a great way to use up some of that fresh mint in your garden. Keep your salad relatively simple so that the vinaigrette flavours come through. Ingredients:
1/2 cup canola oil |
1/3 cup apple cider vinegar |
2 tablespoons liquid honey |
1 tablespoon chopped fresh mint |
1/2 teaspoon dijon mustard |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. 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.
2. Use right away, or refrigerate until needed; if refrigerated, whisk again to combine before using.
3. Use to dress a large salad; goes especially nice on a relatively plain salad (ie, just mixed greens and raw mushrooms is great).
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