Thursday, January 13, 2011

Lemon-Mint Vinaigrette

Use this on cauliflower tabouleh or vegetables of your choice.

Adapted from Jen's Gone Paleo.

2 Tbsp fresh lemon juice
2 Tbsp extra virgin olive oil
1 Tbsp grainy mustard
2 Tbsp fresh mint, finely chopped
sea salt, to taste

Place all ingredients in small mason jar or other lidded container and shake to combine. I use a salad dressing shaker for mine.

1 comment:

  1. The vinaigrette can also be added with vegetables like lettuce.