Lemon-Mint Vinaigrette

Got this one from Eating Well, and it’s pretty good.  A little sharp, so I may cut back on the vinegar next time.  A good dressing for a Greek salad.

•    1/3 cup lemon juice
•    1 tablespoon Dijon mustard
•    1 pinch 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.


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