mint salad dressing

This mint salad dressing recipe is refreshing, delicious and easy to make! You'll need fresh mint, lemon juice, olive oil, Dijon mustard, and honey or maple syrup. Recipe yields a little over 1 cup.

Fresh Mint Dressing

olive oil

lemon juice (about 2 lemons)

mint

honey

Dijon mustard

garlic, roughly chopped

fine sea salt

twists of black pepper

In a food processor, combine all of the ingredients and blend until smooth. Taste, and add more salt and/or pepper if necessary. Use as desired!

This dressing will keep well, covered and refrigerated, for up to 1 week.

the mint dressibg  was the one i tried, it just sounds so  fresh  i used it on a green salad for 60 people. i liked  everything about  it , the food processor  made it easy, i see it came from mixx  originally , the ingredients   were for one cup, so i had  change the amounts to serve
60,  which to me is one gallon. having some  left over for the employee cafeteria.  several  positive  remarks from the employees.
personally   i liked the consist y of it.  i dont  like a thin dressing, i want it to stick to the leaves. i used  iceberg  for the cost, torn instead of cut., i would like  to make a spinich salad with that for myself sometime

Just made this dressing and used on a basic romaine salad. It was so fresh and delicious. I think it would be lovely with grilled white fish too.

Perfect timing! Just slipped a really large roasting pan full of homegrown zucchini into the oven and my pot of mint is sprawling. This dressing just what I need. Thanks pretty girl!

Made this last night. Super simple but packed with flavor. Poured over kale and massaged it in then topped it with watermelon and hemp seeds. Kids (5 &amp; 6 y/o) and carnivorous husband all enjoyed it. I rarely end up using my mint for anything - happy to find a dinner dish to put it to use.

I made this tonight and it was delicious! I put it on a salad with some chicken, feta, garbanzos and artichoke hearts.  So fresh!

This turned out so good! I added a little greek yogurt to what was left after brunch and the girls and I used it for veggie dip. Thanks for sharing!

This dressing is delicious! 
I roasted beets, delicata squash, onion, broccoli, and carrot, made  farro and topped it all off with the dressing! I was literally spooning the dressing into my mouth while I was waiting for the veggies to finish in the oven. 
I will be using this recipe time and time again! 
Thank you so much, your recipes never disappoint!

Dear Kate,

This recipe is the BOMB! I tried it on a warm summer evening and it was so tasty and refreshing!

Love the "lemon-mint" combo.I like garlic but sometimes I'm a little reticent in using it raw. In this instance however, it was just the right amount, one could sense it was there but at the same time, it didn't overpower the other ingredients. The maple syrup added the right amount of sweetness. I used some of the dressing on a Romain lettuce and the whole family LOVED it (including the teenagers ;-)

This dressing is a keeper and I'm looking forward to using it on a bunch of things (grated carrots this evening)

Many Thanks!

Wow, this far exceeded expectations! I thought either the mint or mustard would be in-your-face, but they mellowed each other out beautifully and deliciously. Or maybe that was the honey. IDK, I'm just happy with how well it turned out!

Such a fresh taste to this dressing. I think it would be great on a cabbage slaw!

Looks delicious!!  Thanks you so much for all your fantastic recipes, Kate.  Your food photography always looks amazing and makes us want to try your recipes for sure.  Also have your cookbook and love it!  Keep 'em coming, please!    :)

Kate!  This recipe is over-the-top delicious!  Thank you for yet another fantastic recipe.  It will definitely be in my rotation.

P.S.  I made some comments about your awesome cookbook and great photography earlier and don't see them posted, so I'm sorry if this is a repeat!

Tried Fresh Mint Dressing on my cucumber, tomato, feta, and chickpea salad.   Nice bright flavor!  Looking forward to more salads and finding other ways to use this dressing!

I made this dressing last night using fresh spearmint from the herb garden on my deck.  I am also fortunate to have honey from my daughter who keeps bees.  However, I think next time I make the dressing I would use less honey.  It was a bit sweet for our taste.  We used it on the fattoush salad which we enjoyed.

I forgot to give this terrific recipe the 5 stars it deserves when I commented earlier. PS - Kate, when there are sweetener options in a recipe such as this - in this case, honey or maple syrup, just want you to know that I appreciate you adding as you do the kind that you use or recommend out of the options. I would be torn otherwise, so thank you for including that info!

I have made this recipe twice for large groups and their feedback is that it is sensational andvthe greatest compliment to you of all is that they all want the recipe. Generally the feedback is that you should market it.

Loved it. Been looking for easy fresh unique dressings that last a week because I’m lazy. Just made the tahini one too. Winners!

I have made A LOT of recipes from Pinterest. Most of them have been great but I’ve never made an extra effort to leave a review, until now. I just made this dressing again for the second time and I couldn’t bear to waste a single drop- I fully admit it- I licked the beater. Yes, I stood over my kitchen sink and licked SALAD DRESSING from the immersion blender beater. It’s THAT good.

Oh my! So good! I’ve never really used fresh mint, and I’m not the biggest fan of it to be honest.... but I ended up with heaps of fresh mint so needed to make something other than mojitos. Tried this out and it’s absolutely delicious, I never would have thought! Currently eating it with a spoon... YUM

Kate I have made so many of your recipes and have enjoyed every single one of them. This dressing, however, is just divine! Thank you very much for your hard work and your generosity. Good wishes from Melbourne.

Pumpkin and feta salad is great for a starter or main course. Toss in some walnuts for added crunch. Oh, and the mint salad dressing is to die for. Check it out!

Pumpkin and Feta Salad

pumpkin, peeled and cut into bite-sized pieces

milliliters (2 tbsp) vegetable oil

(4 ounces) rocket/arugula, washed

red onion,

(7 ounces) feta cheese, crumbled

(2 tbsp) walnut halves

lemon juice

mint leaves, chopped

milliliters (2 tbsp) honey

Salt and pepper,

Preheat the oven to 200°C/390°F/gas mark 6.

Arrange pumpkin pieces in a single layer on a baking sheet and drizzle with vegetable oil.

Roast the pumpkin in the oven for 30 minutes. If everything isn’t cooked and tender, cook them for another 10 minutes. Remove from the oven and let it cool down.

Toss the pumpkin, rocket, onion, cheese and walnuts in a large salad bowl.

Place the olive oil, lemon juice, mint leaves, honey, mustard, salt and pepper in a small food processor and blend until smooth.

Pour the dressing over the salad and toss again.

Serve immediately and watch the salad bowl’s contents disappear.

I love pumpkin! and this colours of this salad really pop, great pics and recipe!

Top 2 mint salad dressing recipes from across the web

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Fresh Mint Dressing

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Top 2 mint salad dressing recipes from across the web

The most viewed mint salad dressing recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Fresh Mint Dressing

Pumpkin and Feta Salad

The most viewed mint salad dressing recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine