Creamy Key Lime Dressing Food

GARLIC LIME VINAIGRETTE

Steps:

• Pour all ingredients into the jar with 1/2 teaspoon salt and 1/4 teaspoon ground pepper.
• Screw the lid on tightly and shake until smooth and creamy. Refrigerate until ready to serve.

SHREDDED TEX-MEX SALAD WITH CREAMY LIME DRESSING

Steps:

• Preheat oven to 400 degrees F. Grease an 8 by 8-inch glass pan with butter. Stir together the cornbread mix with the egg and milk. Evenly spread into prepared pan and bake on the middle rack for 20 minutes. Remove from oven and cool in pan for 10 minutes. Remove from pan to cool completely. Mix together the beans with the sazon and season with salt and pepper. Toss the salsa with the tomatoes. When ready to serve, cut the cornbread into 1/2-inch croutons. Toss the lettuce with 3/4 cups of the dressing. In a clear trifle dish, layer the Tex-Mex Salad beginning with the black beans followed by the Monterey Jack cheese, the tomato salsa mixture, the Cheddar, the dressed romaine and top with the cornbread croutons. Serve the remaining dressing on the side.
• Blend all the ingredients except the olive oil until smooth. While machine is running, slowly drizzle in the oil until incorporated. Season, to taste, with salt and pepper.

LIME VINAIGRETTE

Steps:

• Place first 6 ingredients in blender. While processing, gradually add oil in a steady stream.

KEY LIME SALAD DRESSING

Steps:

• Process all ingredients in blender for 5 seconds until emulsified.
• Pour onto prepared salad greens.

MEXICAN SALAD

Steps:

• Preheat the oven to 325 degrees F. Spread the pepitas in a single layer on an ungreased baking sheet. Place in the oven and toast until the pepitas turn darker (they'll be a deep goldish brown) and are fragrant, about 8 to 10 minutes. Remove from the oven and carefully transfer the pepitas to a small plate or bowl. Set aside. Increase the oven temperature to 450 degrees F.
• On a rimmed baking sheet (I use the same one I toasted the pepitas on to save a dish; just brush it off first), toss sweet potatoes with the olive oil, chili powder, cumin, smoked paprika, and salt until evenly coated. Spread into an even layer and roast until browned and tender, 20 to 22 minutes, stirring once halfway through. Let cool slightly.
• Meanwhile, whisk together the dressing ingredients: Greek yogurt, olive oil, lime zest and juice, garlic, salt, and cumin. Taste and adjust seasoning as desired. The dressing should taste very bright and limey-its flavor will mellow once tossed with the other ingredients.
• In a large bowl, place the chopped romaine hearts. Drizzle with about 1/4 cup of the dressing and toss to moisten.
• Add the sweet potatoes, beans, jalapeno, radish, and cilantro, then drizzle on another 1/4 cup of dressing. Toss to coat. Sprinkle with tortilla strips. Enjoy, with extra dressing as desired.

CREAMY KEY LIME DRESSING

Steps:

• Combine ingredients in a small bowl and chill until ready to serve. If you prefer a thinner dressing, whisk in a bit of milk.

CREAMY CILANTRO LIME DRESSING

Steps:

• Puree all ingredients in a blender or food processor until smooth.
• Taste and adjust seasonings if necessary.

CREAMY LIME DRESSING

Steps:

• Put all ingredients except olive oil in blender and process.
• Add olive oil in a stream while still processing, until mixture thickens.
• Refrigerate.

WASABI LIME DRESSING

Steps:

• Place all of the ingredients into a clean lidded jam jar, screw the lid on firmly and shake to mix.
• Alternatively, place all the ingredients into a bowl and whisk until completely combined.
• Taste, you might want to adjust the wasabi or salt.