Sauces and Dressings
Cilantro-Lime Vinaigrette
Makes about 1 cup
Cilantro-Lime Vinaigrette
Makes about 1 cup
This tart and tangy vinaigrette will really make your winter salad shine.
Nutritional information per serving:Calories 102 (95% from fat)
carb. 1 g
pro. 0 g fat 11 g
sat. fat 0 g
chol. 0 mg
sod. 37 mg calc. 3 mg
fiber 0 g
carb. 1 g
pro. 0 g fat 11 g
sat. fat 0 g
chol. 0 mg
sod. 37 mg calc. 3 mg
fiber 0 g
Ingredients
- 2to 3 limes, zested and reserved for juicing,
- divided
- 1tablespoon fresh cilantro
- 1tablespoon finely chopped onion
- 1teaspoon honey
- 2pinches fine sea salt
- pinch freshly ground black pepper
- ¾cup extra virgin olive oil
Preparation
- 1. Zest the limes until 1 tablespoon of zest is
- achieved. Reserve the zest.
- 2. Assemble the citrus juicer attachment and
- set to the LOW pulp setting. Turn to low
- speed and juice the limes. Measure ¼ cup
- of the lime juice.
- 3. Put the zest, lime juice, and remaining
- ingredients, except for the oil, into a small
- bowl. Whisk to fully combine. Slowly add
- the oil while whisking constantly until emulsified (this process can also be done in a
- blender).
- 4. Taste and adjust seasoning as desired.
- If not using immediately, transfer to
- a separate container and cover. The
- vinaigrette will keep in the refrigerator for up
- to 2 weeks. Whisk or shake prior to using.
