Honey Mint Citrus Dressing
A recipe from Georgia Department of Education School Nutrition
This light dressing enhances fruits natural sweetness, improves underripe flavors, and adds variety to weekly fruit offerings.
Ingredients:
- 1 1/2 qt Juice, orange
- 1/2 qt Juice, lime
- 1 cup Mint, fresh, leaves, chopped
- 1/4 cup Honey
- 2 tsp Salt, kosher
Steps:
- Using a large mixing bowl, combine the orange juice, lime juice, honey, and salt using an immersion blender, food processor, or wire whisk.
- Stir in the chopped mint.
- Gently toss the fruits with the dressing and allow to marinate for at least 1 hour before serving.
- Cold hold, covered, until service.
NOTE: For large batches of dressing, use an immersion blender, food processor, VCM, or blender.
NOTE: This dressing can be made the day before and held for cold service.
Hold at 41°F or below.
This dressing holds well and does not need to be prepared in batches for service.
Recipe Details
Harvest of The Month
HACCP Category:
Process #1 (No Cook)
Yield:
140
Portion Size:
2 tablespoons
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 8 | cal |
| Saturated Fat: | g | |
| Total Fat: | < 1 | g |
| Sodium: | 35 | mg |
Tips:
Fresh cilantro or basil can be excellent substitutes for mint in this dressing.
Additional Recipe Photographs
This dressing is wonderful on watermelon.
