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Tuesday, September 20, 2016

Mint Dressing

Matt Lee And Ted Lee  
  Time 5 minutes 
 Yield 1 cup 
Featured in: Got A Crowd Coming Over? Think Big Cuts Of Meat.

2 cups tightly packed mint leaves, washed and dried
2 tablespoons chopped shallots
2 teaspoons red wine vinegar
½ cup fruity-tasting olive oil
1 small clove garlic, minced
½ teaspoon kosher salt, more to taste
 Freshly ground black pepper to taste

1. In a food processor, combine mint, shallots, vinegar, olive oil, garlic and salt until smooth. Season to taste with salt and black pepper.

Nutritional analysis per serving (8 servings)
126 calories; 13 grams fat; 1 gram saturated fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram carbohydrates; 125 milligrams sodium

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