Lemon-Mint Dressing

  • Servings: MAKES 1/2 CUP

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  • 2 tablespoons snipped chives
  • 1 tablespoon mint leaves
  • 1 tablespoon minced onion
  • 1/2 teaspoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon sherry vinegar
  • 1/3 cup extra-virgin olive oil
  • Salt and freshly ground pepper

How to make this recipe

  1. In a blender, finely chop the chives, mint, onion and lemon zest. Add the lemon juice and vinegar and blend until incorporated. With the machine on, add the oil in a thin stream until emulsified. Season with salt and pepper.

Make Ahead

The vinaigrette can be refrigerated for up to 1 day.


One Tablespoon Calories 81 kcal, Total Fat 9.2 gm, Saturated Fat 1.3 gm.

Contributed By Published January 2000

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