“Another recipe from my Cooks of the Green Door cookbook. The recipe was contributed by the Cedars Restaurant. Love dressings with lemon; however,I would probably reduce the amount of olive oil (my preference).”
- Ready In:
- 5mins
- Ingredients:
- 6
-
1 -2
garlic clove, minced
-
1⁄2
cup fresh lemon juice
-
1
cup extra virgin olive oil
-
3
tablespoons of fresh mint, finely chopped
-
1
teaspoon salt
-
1⁄4
teaspoon black pepper
directions
- Shake all ingredients in a tightly covered container. Serve over a salad of mixed greens, cucumbers, and tomatoes.
Questions & Replies
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I made this tonight and it was delicious! I used my immersion blender, btw. I plan on using it on a bulgur and tomato salad in the next day or so. I’ll let you know! Thanks, NP!
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Purely delicious. I used it on mixed greens with shaved carrots and yellow bell pepper. So easy and oh so good! 😀
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Authentic and scrumptious. We had on top of a salad consisting of iceberg, romaine, arugula, tomato, red bell pepper, carrots and radishes. Yum! Thank you.
