Mint Vinaigrette Recipe

  • Yield : 1/2 cup (120 ml)
  • Servings : 4
  • Prep Time : 10m
  • Ready In : 10m
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Nutritional Info

This information is per serving.

  • Calories

  • Calories from Fat

  • Total Fat

  • Saturated Fat

  • Trans Fat

  • Cholesterol

  • Sodium

  • Dietary Fiber

  • Sugar

  • Added Sugar

  • Protein

  • Serving Size:


Mint Vinaigrette, unlike most condiments, has no oil and only 6 calories, zero fat, and 1 mg sodium per 2 tablespoon (30 ml) serving.

It is a simple blend of fresh mint (spearmint or peppermint), red wine vinegar, and fresh garlic.

Traditionally, mint vinaigrette is made using a mortar and pestle to crush the garlic and mint in to a paste before adding the vinegar. If you own a a pestle use it. Otherwise, you can achieve good results using a mini food processor, blender, or chef knife.

Adjust the amount of mint, garlic, and vinegar to taste.

This low calories condiment can be served with broiled, grilled or fried fish or chicken, used in salads and sandwiches or tossed with pasta.


  • 1/4 to 1/3 cup (10-15 g) fresh mint leaves
  • 4 to 6 (15-20 g) garlic cloves, cleaned
  • 1/2 cup (120 ml) red wine vinegar

Method of Preparation

Step 1

Crush mint and garlic using a mortar and pestle process in a mini food processor until finely minced, finely mince using a knife, or place mint, garlic and 2 tablespoons of vinegar in a blender and process until finely minced.

Step 2

Stir or add vinegar depending on method used in Step 1, and serve. Mint vinaigrette can be refrigerated up to 3 days in an airtight container.