Honey-Lime Vinaigrette

Categories: Salads & | Dressings

Serves: 1 Servings

Ingredients:

1/4 c Honey
1 tb Dijon mustard
1/2 c Rice wine vinegar
Lime juice; from 5 limes
Lime zest; from 5 limes
1/2 c Olive oil

Instructions:
With a zester, remove zest from five limes and set aside for
garnish.Squeeze limes through strainer into med bowl. Remove any seeds and
add any pulp that was caught to the juice. Add the mustard, and vinegar and
whisk to mix. Add the olive oil in a stream, whisking briskly. Pour over
salad and serve.

NOTES : I used this on a chicken-pasta salad. The amounts are approximate,
but the ratios are about right. Since I usually only make enough for the
salad at hand, I have no idea how long it would keep. For an oriental or
Mexican type salad I would add chopped cilantro and maybe a touch of ground
cumin. This would go well with a Cristianos y Morros (black beans and
rice) salad.

Recipe by: Bright Larkin

Posted to KitMailbox Digest by J Pellegrino on Aug
21, 1998, converted by MM_Buster v2.0l.

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