"A hint of mint in this vinaigrette makes it a refreshingly different salad topping," notes Kelly Colegrove from Tonawanda, New York.
- 1/4 cup canola oil
- 1/4 cup red wine vinegar
- 2 tablespoons sugar
- 1 teaspoon dried oregano
- 1 teaspoon dried mint
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley flakes
- 1/8 teaspoon pepper
- Salad greens
- In a jar with a tight-fitting lid, combine the first eight ingredients; shake well. Drizzle over greens. Yield: 1/2 cup.
Originally published as Mint Vinaigrette in Taste of Home October/November 2002, p11
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