"A hint of mint in this vinaigrette makes it a refreshingly different salad topping," notes Kelly Colegrove from Tonawanda, New York.
Total TimePrep/Total Time: 5 min.
- 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.
Nutrition Facts2 tablespoons: 166 calories, 14g fat (1g saturated fat), 0 cholesterol, 23mg sodium, 10g carbohydrate (0 sugars, 2g fiber), 2g protein. Diabetic Exchanges: 3 fat, 1/2 fruit.
Originally published as Mint Vinaigrette in Taste of Home October/November 2002