I’ve always heard that mint is one of the easiest herbs to grow; and after it’s planted, the herb will grow like crazy. So crazy, in fact, that it’s best to put this herb in a pot rather than directly into a garden. That way it can do its thing without taking over the rest of the plants.
There are about seven herbs growing in my backyard. Mint is not one of them. Other than the occasional mojito or caprinia, I guess we’ve never found many uses for mint.
But now? Oh, now we have one. This lemon-mint vinaigrette is perfect as a salad dressing, mixed with quinoa, and as a marinade for chicken or a meatless alternative.
serving size: about ¾ cup
recipe source: Eating Well
- 1/3 cup lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon stevia (or other sugar)
- 1 clove garlic, minced
- 1/3 cup extra-virgin olive oil
- 1/3 cup chopped fresh mint
- 1/8 teaspoon salt
- Freshly ground pepper, to taste
- Whisk lemon juice, mustard, sugar and garlic in a small bowl until blended.
- Drizzle in oil, whisking until blended.
- Stir in mint, salt and pepper.