Lemon Herb Vinaigrette

Ingredients:

¼ cup extra virgin olive oil or lemon infused olive oil

2 tbsp lemon juice

Handful of fresh mint leaves ( 1 - 0.25 oz. package)

Small handful of fresh Italian parsley

1 tsp dijon mustard

1 garlic clove

¼ tsp salt, to taste

black pepper, to taste

1 tsp liquid sweetener (i.e. maple syrup, agave)

Directions:

Add all of the ingredients to a food processor and blend to desired consistency.

Serving Suggestions:

Serve over quinoa or a roasted vegetable such as cauliflower or use as a salad dressing.

Recipe adapted by The Keys to Nutrition intern, Sarah Makepeace.