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From Persia to St. Patrick’s Day – Mint Salad

March 17, 2012

Sometimes you have a day when a friend’s cooking inspires you to look further in your recipe file.

In this case, I discovered another use for mint after a friend cooked up some delicious Persian dishes where mint is featured a lot. And, since it’s St. Patrick’s Day, this is a perfect selection if you are looking to add a little green to your table. 

Isn’t it amazing how our cultures can intersect? That’s what makes the world go round!

Fresh Mint Salad

Prepare the dressing first:

Combine 2 Tbsp. extra virgin olive oil and juice of half a lemon with 1-2 cloves garlic, crushed, and ½ tsp. salt in a small jar, shake lightly, seal it, and refrigerate for 15-20 minutes to chill and meld the flavours.
Then prepare the salad:

Combine 1/3 head of iceberg lettuce and ¼ head of romaine, torn into bite-size bits, in a salad spinner.  Rinse with water and juice of ½ lemon then spin dry. *Hint – a little lemon in the rinse helps draw out any bits of sand that might be left in the romaine.

Blend in ¼ c. fresh parsley and add 1 bunch fresh mint leaves – about 1/3 cup. 

Chop 1-2  medium-sized tomatoes and add to lettuce, parsley and mint.

Pour dressing over salad, toss lightly, then serve.

From Jilly’s house to yours – Happy St. Patrick’s Day!


From → Recipes

  1. Sounds so refreshing!

    • It is. A true palate cleanser, after heavy winter meals. I love this recipe come a hot summer day. Am looking ahead!

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