Grapefruit and Mint Vinaigrette
Use this tangy vinaigrette to dress up a simple green salad made with spinach, arugula, or mesclun.
- Yield: Makes about 1 cup
Source: Martha Stewart Living, August 2004
- 1/2 cup extra-virgin olive oil
- 1/2 cup fresh ruby-red grapefruit juice
- 2 tablespoons white-wine vinegar
- 2 tablespoons finely chopped fresh mint, plus 1 tablespoon whole leaves
- 1 teaspoon sugar
- 1 teaspoon coarse salt
Whisk all ingredients together in a small bowl. Let stand 10 minutes.