Prepared Mint Salad - Kraft Recipes Top
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Prepared Mint Salad

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Make It

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  • Wash mint branches and separate tender tops. Then add leaves from the bottom of the branch and place on chopping board - coarsely cut (about 1/3 per leaf is the "gauge"). Place in a small vegetable or salad bowl that can be used for serving.
  • Measure mustard and celery seed and mix well. Scoop onto cut mint leaves and toss gently. You may at this point add 3 Tbsp. yogurt to the top of the salad.
  • Refrigerate, covered for 30 minutes to allow the flavors to mix and blend. Spend time setting the table and serving main portion of the meal to the table.


Serve especially with a beef, lamb, or pork meal, adding rice or potato as an additional side dish and some type of fresh baked bread, roll, or biscuit. Unsweetened cool tea with a little ice is a good beverage during the meal and then perhaps a Turkish coffee and pastry or cheesecake after dinner. A chopped nut, cranberry, or bits of red apple may be added to the yogurt during the Christmas holiday season.

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