Herb Lime Vinaigrette Food

LIME VINAIGRETTE

Steps:

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

HERB VINAIGRETTE

Steps:

• Whisk together the lemon juice, herbs, honey and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple of turns of freshly ground black pepper.

MIXED GREENS WITH LIME VINAIGRETTE

Steps:

• Place lettuce in a large bowl.
• In a jar with a lid, shake together remaining ingredients. Pour desired amount of vinaigrette over greens just before serving. There will be leftover dressing.

SIMPLE GREEN SALAD WITH HERB VINAIGRETTE

Steps:

• To make the salad: rinse the lettuce in chilled water. Remove from water, wrap in damp paper towels and refrigerate.
• Marinate the cucumber, celery, squash, carrots, tomatoes, and onions, separately, with the herb vinaigrette. Cover each, and refrigerate for 30 minutes.
• Slice the tortillas into 4-inch long, thin, triangular strips.
• In a large pan, add 1/2-inch of oil and heat. When the oil is hot, fry the tortillas until they are crisp. Remove to a paper towel-lined plate, season, and let cool.
• Place the lettuce in a large bowl. Add the marinated vegetables and toss with some more of the Herbed Vinaigrette. Season with salt and pepper. Top with the crispy tortilla strips.
• To make the dressing: in a small food processor, combine all ingredients and blend for 45 seconds to 1 minute until emulsified.

HERB LIME VINAIGRETTE

Steps:

• Blend all ingredients well in a blender or food processor. Drizzle on salad -- EAT!

HERB VINAIGRETTE

Steps:

• In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper. Gradually whisk in the oil. Whisk in the herbs. Use immediately or store, covered, in the refrigerator for 2 days.

HONEY LIME VINAIGRETTE

Steps:

• Whisk together lime juice, honey, salt & cayenne pepper.
• Add oil; whisk until thoroughly blended.
• Can be made up to 2 days ahead. Cover & refrigerate. Whisk to blend before using.

CILANTRO-LIME VINAIGRETTE

Steps:

• Stir all ingredients together.

GARLIC AND HERB VINAIGRETTE

Steps:

• Combine everything in a medium bowl.
• Whisk until well blended.
• Shake well before serving.
• This keeps indefinitely in the refrigerator.

VINAIGRETTE

Steps:

• Either make the dressing in your empty salad bowl: Beat vinegar or vinegar and lemon juice, salt, and optional mustard in bowl to dissolve the salt. Then beat in the oil by droplets, and finally the optional shallots or scallions, and such seasonings as you feel necessary.
• Or place all ingredients in a covered jar, shake vigorously to blend, and correct seasoning.

HERB MUSTARD VINAIGRETTE

Steps:

• Combine all ingredients.
• Mix together.
• Serve with bread as a dip or spread or even as a salad dressing.

HONEY-LIME VINAIGRETTE

Steps:

• Blend lime juice, honey, sugar, mustard, garlic powder, salt, black pepper, and cumin in a blender; stream olive oil and canola oil into the juice mixture while blending to emulsify the oil into the juice.

LIME VINAIGRETTE

Steps:

• Throw everything in a blender and blend until mixed and creamy.