Like all herbs, mint has the best flavor when harvested often. Use tender, new leaves for this salad rather than older, stronger-tasting leaves.
• 6 cups Bibb or other tender lettuce, torn
• 1 cup fresh mint leaves, torn slightly
• 1 cup sweet cherry tomatoes, cut in half
• 1⁄2 cucumber, peeled and sliced thinly
• 3 tablespoons raspberry vinegar
1. Combine lettuce, mint, tomatoes and cucumber, then add raspberry vinegar and toss.
Contributing editor Jim Long lives and gardens in the Ozark Mountains.
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Many Mints: Recipes and Growing Tips for Mint