Parsley Mint Salad With Chipotle Vinaigrette

• 6 large garlic cloves, thinly sliced
• 3 tablespoons fresh lemon juice
• 3 tablespoons freshly squeezed orange juice
• 1 teaspoon coarse salt
• 12 teaspoon fresh ground black pepper
• 13-12 cup extra virgin olive oil
• 1 -4 pickled chipotle pepper, stemmed, seeded, and minced
• 2 bunches Italian parsley, chopped (remove tough stems)
• 1 bunch of fresh mint, chopped (leaves only)
• 1 bunch fresh cilantro, chopped (leaves and tender stems only) (optional)

1. Place a small pan of lightly salted water on medium heat and bring to a boil.
2. Add sliced garlic and blanch about 2 minutes.
3. Drain and set aside.
4. Or if you like the strong taste of garlic, don't blanch and use raw.
5. Whisk together lemon juice, orange juice,salt, pepper and olive oil in a small bowl.
6. Stir in minced chiles and garlic.
7. Place the herbs in a large bowl.
8. Pour on dressing and toss well to coat evenly.
9. Enjoy!

garlic, lemon juice, freshly squeezed orange juice, coarse salt, ground black pepper, extra virgin olive oil, italian parsley, mint, fresh cilantro

Taken from www.food.com/recipe/parsley-mint-salad-with-chipotle-vinaigrette-227357 (may not work)