Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, spearmint dressing. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Spearmint dressing is one of the most well liked of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. Spearmint dressing is something that I have loved my entire life.
I made this dressing last night using fresh spearmint from the herb garden on my deck. I am also fortunate to have honey from my daughter who keeps bees. However, I think next time I make the dressing I would use less honey.
To get started with this particular recipe, we must first prepare a few components. You can have spearmint dressing using 4 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Spearmint dressing:
- Prepare 1/2 cup spearmint leaves cut very finely
- Take 1 cup white vinegar
- Take 2 tbsp sugar
- Prepare small jars to store
I added crushed garlic and salt to it. Liked the mint leave texture of the dressing. Used the dressing over apples cucumber broccoli and little chopped red onion. It tasted very nice with sweetness of apple countering tangy taste of lemon.
Steps to make Spearmint dressing:
- Wash the spearmint leaves and blend them in a food processor together with a little of the vinegar.
- Place the vinegar in a pot and bring it up to a simmer.
- Add the sugar and the finely chopped spearmint and let it simmer for 20 minutes.
- Store in sterilized jars.
You definitely want un-flavored and un-sweetened yogurt here—anything else will simply ruin everything. But they call for just that: mint—they don't specify which kind. Spearmint is commonly used to help relieve symptoms of indigestion, nausea, vomiting and gas. The compound (-)-carvone, which is naturally found in spearmint, has been shown to strongly inhibit. Rylee & Cru, Mini Rodini, Oeuf, Little Unicorn, Milk Barn and more.
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