Chili Lime Vinaigrette

Chili Lime Vinaigrette

The kick of the chilies combined with citrus make for a light summer salad dressing. Can double as bread dip for parties or to drizzle over vegetables before barbecuing.

Makes
12
  • Ingredients
    • 1/2 cup canola oil (125 mL)
    • 1/4 cup lime juice (60 mL)
    • 1 Tbsp honey (15 mL)
    • 1 Tbsp finely chopped cilantro (15 mL)
    • 1/4 tsp minced garlic clove (1 mL)
    • 1/4 tsp ground cumin (1 mL)
    • 1/2 tsp crushed red pepper flakes (2 mL)
    • ¼ tsp salt (1 mL)
  • Directions
    1. In a container with a tight fitting lid, combine canola oil, lime juice, honey, cilantro, garlic, cumin, pepper, salt and shake well. Refrigerate.  Use within 2 or 3 days.

Nutritional Analysis

Serving Size
1 Tbsp (15 mL)
Servings
12
Calories
90
Total Fat
9 g
Saturated Fat
0.5 g
Cholesterol
0 mg
Sodium
50 mg
Carbohydrates
2 g
Fiber
0 g
Sugars
1 g
Protein
0 g
Potassium
8 mg