Mint Dressing
Updated June 6, 2024
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cups tightly packed mint leaves, washed and dried
- 2tablespoons chopped shallots
- 2teaspoons red wine vinegar
- ½cup fruity-tasting olive oil
- 1small clove garlic, minced
- ½teaspoon kosher salt, more to taste
- Freshly ground black pepper to taste
Nutritional analysis per serving (2 servings)
529 calories; 55 grams fat; 8 grams saturated fat; 0 grams trans fat; 39 grams monounsaturated fat; 6 grams polyunsaturated fat; 10 grams carbohydrates; 7 grams dietary fiber; 1 gram sugars; 3 grams protein; 376 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a food processor, combine mint, shallots, vinegar, olive oil, garlic and salt until smooth. Season to taste with salt and black pepper.
Private Notes
Comments
So fresh and tasty! I didn't need to add any salt beyond what the recipe called for.
I thought a little more acid improved the brightness of the taste — next time I’ll use citrus juice rather than red wine vinegar.
I substituted scallions in place of the Shallots, and was yummy. Used as dressing for a corn and chickpea salad.
Quite tasty. I stirred some into a pot of freshly cooked lima beans, which made a successful combination. Right after making it, it seemed too salty and too vinegary, as previous commenters have noted. But when serving it several hours later, the flavors all had melded together much better.
I added a tablespoon of honey to give it a touch of sweet. I thought that the shallot was a bit heavy, so next time I will also cut the amount of shallot by 50%. I liked it though and will make it again.