Salad with Fresh Mint & Citrus Dressing

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Chef: as heard on Saturday Morning Saturday 4 June 2005

Tags: salad, mint, citrus

Ingredients Salad

  • 2L ice-cream container of salad leaves of choice: lettuce, rocket, spinach, etc, washed and gently dried
  • 1 C firmly packed with old-fashioned ordinary garden mint leaves with midribs removed
  • other favoured salad ingredients such as avocado, cucumber, slivers of capsicum, spring onions, but not too
  • many extras (not tomatoes though, as they are tasteless at this time of year

Ingredients Dressing

  • 1 tsp made-up mustard
  • 1 tsp apricot chutney
  • 1 fat clove garlic, crushed
  • ½ C orange, mandarin or tangelo juice, freshly squeezed
  • 1/3 C safflower or sunflower oil

Method

Dressing: Blend all the ingredients together and store in the fridge in a covered container.

Rip or slice mint leaves just before serving and mix with other salad ingredients.

Moments before serving, mix through a couple of tablespoons of dressing. Be sparing. Have extra dressing on the table if needed - there will be lots left over.