A light, lemony vinaigrette that is perfect or spring greens.
- 2 T lemon juice
- 1/2 t grated lemon peel
- 2 T extra-virgin olive oil
- 1 t white wine vinegar
- 1 garlic clove, minced
- 1 teaspoon mint, chopped
- 1 T fresh parsley, finely chopped
Combine all the ingredients and serve immediately. Makes a lively spring salad with mixed bitter greens.
To liven things ups, tey adding 1/3 cupe chilled cooked peas, 8-10 marnated artichoke hearts, and 2-3 red, spicy radishes, sliced.
– from Vegetarian Goddess by Kari Allrich, 2000 p.39