Lemon-Mint Vinaigrette

Recipe by Bev I Am
READY IN: 10mins
YIELD: 3/4 cup
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Note: Can be kept in refridgerator for up to 2 days.
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