Ingredients
- 1 cup losely packed fresh mint leaves (washed)
- 160 mls light flavoured olive oil (we like cobram estate)
- 2 Tablespoons Malt Vinegar
- 1 Tablespoon Honey
- 1 teaspoon Dijon Mustard
- 1/8 teaspoon Sea Salt (finely ground)
- 2 grinds black pepper
Servings: cup
Instructions
- Place all ingredients into a blender or NutriBullet and whiz until smooth.
- Store in an air tight glass jar at room temperature.
Recipe Notes
Original Mint dressing creation by 10 Week Challenge Nutritionist, Sara Evans - Simple Tasty Nutrition.
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