Source: Food.com

By charlie #5 on  April 08, 2008

Ingredients

2 cups fresh cilantro leaves, and tender stems loosely packed

1 cup fresh mint, loosely packed

1 cup white onion 

1/2 teaspoon garlic, minced

1/2 teaspoon ginger, grated

1/2 teaspoon ground cumin

1 teaspoon green chili pepper, minced

1/2 teaspoon sugar

1/2 teaspoon salt

2 tablespoons lemon juice

3 tablespoons plain yogurt

Directions:

Prep Time: 15 mins

Total Time: 15 mins

Process all the ingredients in a food processor until smooth and creamy, not watery. Refrigerate up to a week. 

Source: Food.com

By Rita~ on  February 06, 2004

Ingredients:

2 tablespoons green tea

5 cups boiling water

1 bunch fresh mint

1/2-1 cup sugar, to taste

Directions:

Prep Time: 2 mins

Total Time: 7 mins

1 Place tea in teapot.

2 Pour in boiling water.

3 Cover and steep 2 to 3 minutes.

4 Wash mint under running water and add to pot.

5 Steep for 3 to 5 minutes.

6 Add sugar as desired.

7 Serve in mint tea glasses or small cups.

Source: Food.com

By Engrossed on March 30, 2007

Ingredients:

Servings: 8

6 cups water, divided

1 3/4 cups sugar, less to taste or 1 3/4 cups Splenda sugar substitute, to taste or a few drops of Stevia (best option)

1/3 cup fresh mint, coarsely chopped

1 cup fresh lime juice (about 12 limes)

10 mint sprigs, to garnish (optional)

10 lime slices, to garnish (optional)

Directions:

Prep Time: 10 mins

Total Time: 20 mins

1 Combine 2 cups water, sugar, and chopped mint in a small saucepan; bring to a boil.

2 Cook until sugar dissolves, stirring frequently. Remove from heat, let stand 10 minutes.

3 Strain through a sieve into a bowl; discard solids.

4 Combine the remaining 4 cups water, sugar syrup, and lime juice in a large pitcher, stirring well.

5 Serve over ice, garnish with mint sprigs and lime slices, if desired.

Source: Food.com

By bluemoon downunder on  March 11, 2006

Ingredients:

4 cups seedless watermelon, chunks

2 tablespoons honey

2 tablespoons fresh mint leaves

2 cups fat-free lemon yogurt

1/4 tablespoon cinnamon

Directions:

Prep Time: 10 mins

Total Time: 10 mins

1 Puree the watermelon, honey and mint quickly -- do not over blend.

2 Pulse in the yogurt and cinnamon until just smooth.

3 Transfer to serving glasses.

Source: Food.com

By Jessica K on Aug 30, 2005

Ingredients:

1 large cucumber

1 cup crumbled feta cheese

1/2 cup chopped mint leaf

6 tablespoons olive oil

3 tablespoons lemon juice

salt & pepper, to taste

Directions:

Prep Time: 5 mins

Total Time: 10 mins

1 Wash and dry the cucumber and cut it into very thin crosswise slices. Place the slices in a salad bowl, sprinkle with feta cheese and mint.

2 In a small whisk the oil and lemon juice with the salt and pepper to make a vinaigrette made with lemon juice. Pour over the salad and toss thoroughly. Serve immediately.

Source: Food.com

By ksenko on Dec 31, 2004

Ingredients:

1 cucumber, peeled,halved,seeded,and diced

1 small fennel bulb, trimmed and finely slivered

1 granny smith apple, cored,quartered,and thinly sliced

2 teaspoons fresh lemon juice

2 tablespoons chopped walnuts, pan-toasted until golden

2 tablespoons fresh orange juice

2 tablespoons walnut oil or 2 tablespoons hazelnut oil or 2 tablespoons almond oil

1 tablespoon chopped fresh mint

1 tablespoon chopped cilantro

1/8 teaspoon mild paprika or 1/8 teaspoon hot paprika

salt

fresh ground pepper

Directions:

Prep Time: 15 mins

Total Time: 15 mins

1 Combine the cucumber, fennel, apple, and lemon juice in a serving bowl and gently mix.

2 In a small bowl, whisk the orange juice through paprika until emulsified.

3 Season with salt and pepper and pour over salad.

4 Serve immediately or marinate covered, in refrigerator for 1-2 hours.

5 Toss before serving and garnish with toasted nuts.

Source: Food.com

By Chef Kate on May 31, 2009

Ingredients:

1 1/2 lbs beets, roasted and peeled

1 lemon

2 tablespoons red onions, finely diced

2 tablespoons parsley, chopped

2 tablespoons cilantro, chopped

1 tablespoon mint, chopped

1/2 teaspoon ground coriander

salt and pepper

6 tablespoons extra virgin olive oil

3 -4 cups salad greens (such as spinach, frisee and or or red leaf lettuce)

1/4 cup oil-cured black olive

Directions:

Prep Time: 20 mins

Total Time: 20 mins

1 Cut the beets into quarters or sixths.

2 Finely grate the lemon zest and squeeze 2 tablespoons of lemon juice. Whisk together the lemon zest and juice, onion, herbs, coriander, 1/4 teaspoon salt, pepper to taste and the oil in a small bowl.

3 Taste the dressing on a beet and correct the seasonings if needed.

4 Toss the beets with enough dressing to coat lightly.

5 Toss the greens with the remaining dressing and arrange them on salad plates.

6 Add the beets and olives and serve.