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I received this fresh-from-the-garden recipe from a friend after my husband and I fell in love with it at her summer barbecue. We use it to accompany our Easter leg of lamb or grilled lamb chops, and end up sopping up the leftovers with bread as we can’t stand to let it go to waste!
Ingredients
- 2/3 cup extra-virgin olive oil
- ¼ cup white wine vinegar
- 1 teaspoon salt
- freshly ground black pepper to taste
- 2 teaspoons Dijon mustard
- ½ teaspoon white sugar, or to taste
- 1/3 cup chopped fresh mint
- 2 plum tomatoes, chopped
Directions
Step 1
Whisk together the olive oil, vinegar, salt, pepper, Dijon mustard, and sugar in a large bowl. Stir in the mint and tomatoes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 237 | |
| % Daily Value * | |
| Total Fat25g | 32% |
| Saturated Fat4g | 18% |
| Sodium433mg | 19% |
| Total Carbohydrate3g | 1% |
| Dietary Fiber1g | 2% |
| Total Sugars2g | |
| Protein1g | |
| Vitamin C7mg | 37% |
| Calcium9mg | 1% |
| Iron0mg | 2% |
| Potassium122mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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