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.


  • 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


  1. Mix ingredients in a pint jar. Shake until well blended.
  2. 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.