When you want a bright, tangy dressing without grabbing a bottled version, this Mint Dressing Mix gets the job done with pantry herbs and spices. Stir up one small packet, then shake it with vinegar and oil for a fresh dressing that works just as well on greens as it does on sliced cucumbers or fruit.
This tangy mint dressing goes equally well fresh greens or fresh fruit. It makes a lovely topping for a light lunch of fresh crisp cucumber slices. Create your own Mint dressing mix to have on hand for your family or as a fast inexpensive gift idea.
It also makes a smart little make-ahead staple. Mix the dry packet now, stash it in the pantry, and you’ve got a quick homemade dressing base ready whenever supper needs help.
Ingredients
You only need a few basic pantry ingredients to make the dry mix, plus vinegar and salad oil when you’re ready to turn it into dressing.
- 2 tablespoons dried mint leaves
- 1 teaspoon salt
- 1 tablespoon plus 1 3/4 teaspoons sugar
- 1/4 teaspoon dry mustard
- Dash ground red pepper
- Dash pepper
To prepare the dressing:
- 1 package Mint Dressing Mix
- 1/4 cup vinegar
- 1 cup salad oil
How to Make Mint Dressing Mix
- Measure the dried mint leaves, salt, sugar, dry mustard, ground red pepper, and pepper into a small bowl.
- Stir until the seasonings are evenly combined.
- Spoon the mixture into a small zip-top bag or other airtight container.
- Label it and store until you’re ready to make dressing.
This makes 1 package of mix.
How to Use the Mix
- Pour 1 package of Mint Dressing Mix into a small cruet jar or bottle.
- Add 1/4 cup vinegar and 1 cup salad oil.
- Cover tightly and shake well until combined.
- Let the dressing stand for at least 30 minutes before serving so the dried mint can soften and flavor the oil and vinegar.
- Shake again just before serving.
This batch makes about 1 1/4 cups dressing, which is roughly 20 tablespoons, or about 10 servings at 2 tablespoons each.
If you want the flavor a little sharper, use white vinegar. If you prefer a softer tang, cider vinegar works too. For a similar pantry-friendly dressing idea, take a look at Greek Salad Dressing Mix or Italian Herb Salad Dressing Mix.
Tips
- Crush the mint lightly between your fingers before mixing if the leaves are very large. That helps the flavor distribute better.
- Use a jar with a tight lid for the prepared dressing. You’ll want to shake it again before each use because oil and vinegar separate. They’re annoying like that.
- Let it rest the full 30 minutes before serving. Dried herbs need a little time to wake up.
- Taste after resting and adjust with a spoonful of extra vinegar if you like a brighter finish.
Serving Suggestions
This dressing goes especially well with tender salad greens, cucumber slices, and fresh fruit. It’s a good match for melon, strawberries, and simple spring salads where you want a little sweet tang instead of a heavy creamy dressing.
Try it as a light spoon-over dressing for a cold vegetable plate, or pair it with crisp lettuce and sliced onion. If minty dressings are your thing, you might also like Fattoush Salad Dressing Mix for another herb-forward option.
Variations
- Use cider vinegar for a slightly fruitier flavor.
- Swap in a neutral oil like vegetable or canola if you don’t want the oil competing with the mint.
- Add a spoonful of honey to the prepared dressing if you want a sweeter finish for fruit salads.
- Stir it into yogurt or sour cream a little at a time for a thicker dip-style dressing.
Storage
Store the dry mix in an airtight container in a cool, dry pantry for up to 6 months for best quality. That’s a practical quality estimate based on the dried herbs and spices staying most flavorful when kept sealed and away from heat and light.
Once prepared with oil and vinegar, keep the finished dressing refrigerated and use it within 3 to 4 days. Homemade mixtures with oil should stay chilled, and herb-and-oil mixtures are safest kept cold and used promptly. For general food storage guidance, the FDA FoodKeeper guidance is a helpful reference.
If the dressing has been sitting out for more than 2 hours, toss it and make a fresh batch. Cheap insurance beats food poisoning every time.
💸 Budget101® Price Breakdown: Mint Dressing Mix
Ingredient |
Walmart Item |
Pkg Price |
Amount Used |
Cost Used |
|---|---|---|---|---|
Dried mint leaves |
$4.98 |
2 T. |
$0.73 |
|
Salt |
$0.62 |
1 t. |
$0.01 |
|
Plus 1 3/4 teaspoons sugar |
$2.98 |
1 T. |
$0.02 |
|
Dry mustard |
$3.98 |
1/4 t. |
$0.05 |
|
Ground red pepper |
$1.44 |
Dash |
$0.01 |
|
Pepper |
$2.48 |
Dash |
$0.01 |
|
Vinegar |
$1.18 |
1/4 C. |
$0.07 |
|
Salad oil |
$3.36 |
1 C. |
$0.56 |
💸 |
Cost |
|---|---|
🧾 Total Batch Cost |
$1.46 |
👨👩👧👦 Cost Per Serving |
$0.15 |
📅 Walmart prices last verified August 26, 2026. Prices may vary by location and are subject to change. Learn how to calculate the cost of a recipe on your own!
🛒 Walmart Grocery List
- Dried Mint Leaves, 1 oz
- Iodized Salt, 26 oz
- Granulated Sugar, 4 lb
- Ground Mustard, 1.75 oz
- Crushed Red Pepper, 1.5 oz
- Ground Black Pepper, 3 oz
- Mint Dressing Mix, 1 packet
- Distilled White Vinegar, 128 fl oz
- Vegetable Oil, 48 fl oz
Not sure exactly what this batch costs you per serving? Here’s how to break down the real cost of any recipe so you know before you shop.
Frequently Asked Questions about Mint Dressing Mix
Not for the dry mix, no. Fresh mint carries moisture, so it shortens the shelf life fast and can make the mix spoil instead of storing neatly in the pantry. If you want to use fresh mint, add 1 to 2 tablespoons finely chopped mint to the prepared dressing right before serving and keep it refrigerated.
White vinegar gives you the sharpest, cleanest tang, which is closest to the original version. Cider vinegar tastes a little rounder and slightly sweeter, so it’s a good choice if you’re serving the dressing over fruit or mild greens.
You can lighten the texture, but it will taste more tart. Start by using 3/4 cup oil with the same 1/4 cup vinegar, shake, then taste before cutting it further. If you slash the oil too much, the mint and vinegar can get bossy in a hurry.
Give it at least 30 minutes. That rest time softens the dried mint and lets the sugar and seasonings dissolve so the dressing tastes blended instead of harsh and separated.
Because oil and vinegar naturally split once they stand. That’s completely normal, so just shake the bottle well before each use. A cruet or jar with a tight lid makes this much easier and a lot less messy than trying to whisk it back together in a bowl.
Absolutely. Multiply every ingredient by the same amount, then whisk the larger batch very thoroughly before dividing it into smaller packets so the salt and spices don’t settle unevenly. For gift jars, include the use directions right on the tag so nobody has to guess what to do with it.
It’s surprisingly handy on sliced cucumbers, fresh fruit, and simple cold vegetable plates. You can also spoon a little over melon or use it as a light dressing for a lunch plate with crisp greens and onions when ranch feels a bit too heavy.
Yes, and it works well. Mix a small amount of the prepared dressing into sour cream, plain yogurt, or even mayonnaise until it tastes right to you. Start with 1 tablespoon dressing per 1/4 cup creamy base, then add more as needed so it doesn’t go thin on you.
If the mint smells flat, dusty, or barely there when you open the container, the mix is past its prime. It may still be usable, but the dressing won’t have that fresh, bright lift you want, so that’s your cue to make a new batch.
You can, especially if you like a stronger dressing. Just know that extra virgin olive oil brings its own flavor, so it can compete with the mint a bit. A lighter olive oil or plain vegetable oil keeps the mint front and center.
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Did you make this recipe? Tell us how you served it in the comments and whether you kept it classic or tweaked the vinegar and oil to suit your table.
🖨️ Print-Friendly Mint Dressing Mix
Mint Dressing Mix
Ingredients
- 2 tablespoons dried mint leaves
- 1 teaspoon salt
- 1 tablespoon plus 1 3/4 teaspoons sugar
- ¼ teaspoon dry mustard
- Dash ground red pepper
- Dash pepper
- ¼ cup vinegar
- 1 cup salad oil
Equipment
Instructions
- In a small bowl, combine the dried mint leaves, salt, sugar, dry mustard, ground red pepper, and pepper.
- Stir well and transfer the mixture to a small zip-top bag or airtight container.
- To prepare the dressing, add 1 package of mix, 1/4 cup vinegar, and 1 cup salad oil to a small cruet bottle or jar.
- Cover tightly and shake well.
- Let the dressing stand at least 30 minutes before serving.
- Shake again just before serving.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Serving estimate: 2 tablespoons per serving for about 10 servings.
Storage: Store the dry mix in an airtight container in a cool, dry place for up to 6 months for best quality.
Prepared dressing should be refrigerated and used within 3 to 4 days.
Prep time is an estimate based on measuring, mixing, and packaging the dry ingredients.
Estimated cost is based on researched package prices and amount-used cost calculations, so your actual total may vary by store and date.
