International Recipes
Lebanese Salad Dressing
This dressing may be used for marinade for cooked vegetables such as asparagus.
It may also be brushed on chicken or steak before baking or broiling.
Ingredients
- 1 large clove garlic, mashed
- 3/4 cup bottled or fresh lemon juice
- 1 teaspoon dried mint leaves (or fresh in season)
- 1 cup vegetable oil
- 1 teaspoon dried parsley flakes
- 2 teaspoons salt
- 1/2 teaspoon cracked black pepper
Instructions
- Mix ingredients in a pint jar. Shake until well blended.
- Refrigerate.
This makes enough dressing to serve on tossed green salad for 20 to 24 people.
Dressing will keep about 2 to 3 weeks in the refrigerator.