Mint Vinaigrette

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Here’s a great easy dressing for salads that would also go well over a variety of other veggies like steamed broccoli, riced cauliflower, or blanched asparagus.  A full batch saved in a glass container in the fridge should last several days (assuming you don’t use it all up sooner).

Gather Up:

  • 1/3 cup lightly packed fresh mint leaves
  • 2 cloves garlic, peeled and minced
  • 1/3 cup extra virgin olive oil
  • 3 tbsp cider vinegar
  • 1/8 tsp sea salt
  • 1/4 tsp ground white pepper

Put everything into the blender and give it a whirl.  Continue blending for 15~20 seconds, then stop and scrape down the sides good with a spatula.  Blend again for another 15~20 seconds, or longer if needed to get the mint chopped up very fine and everything smooth.

Transfer to a small glass container with a lid (this recipe yields about 1/2 to 2/3 cup).  There you have it.  Use a spoon to give it a quick stir before drizzling over your salad or veggies.  And put a tight lid on before storing the leftovers in the fridge.

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