Lime Caper Vinaigrette Recipes

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LIME VINAIGRETTE

My family and I have been enjoying this lime vinaigrette recipe for so long, I don't even remember where I got it from. Sometimes I add dried basil and anchovy paste to add a little variation to the dressing. -Marian Brown, Mississauga, Ontario

Provided by Taste of Home

Time 10m

Yield 0.5 cup

Number Of Ingredients 7



Lime Vinaigrette image

Steps:

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

Nutrition Facts : Calories 131 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 156mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

1/4 cup lime juice
2 garlic cloves
1/4 teaspoon Dijon mustard
1 teaspoon honey
1/4 teaspoon salt
Dash pepper
1/4 cup olive oil

HONEY-LIME VINAIGRETTE

Perfect on any salad, this dressing is light and refreshing.

Provided by Lisa Weston

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 5m

Yield 8

Number Of Ingredients 10



Honey-Lime Vinaigrette image

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.

Nutrition Facts : Calories 143.1 calories, Carbohydrate 5.8 g, Fat 13.8 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1.5 g, Sodium 136.3 mg, Sugar 5 g

¼ cup fresh lime juice
2 tablespoons honey
1 teaspoon white sugar
1 teaspoon Dijon mustard
½ teaspoon garlic powder
½ teaspoon kosher salt
¼ teaspoon ground black pepper
¼ teaspoon ground cumin
¼ cup olive oil
¼ cup canola oil

LIME CAPER VINAIGRETTE

Provided by Martha Stewart

Categories     Food & Cooking

Yield Makes 1 cup

Number Of Ingredients 8



Lime Caper Vinaigrette image

Steps:

  • In a small bowl, whisk together the olive oil, lemon juice, parsley, 1 tablespoon of water, and Tabasco.
  • Stir in the capers, red pepper flakes, salt, pepper, and sugar. The vinaigrette will keep, tightly covered, in the refrigerator for up to 2 days.

2 tablespoons extra-virgin olive oil
1/4 cup fresh lime juice
1/4 cup finely chopped fresh parsley
2 dashes of Tabasco sauce
2 teaspoons capers
1/2 teaspoon dried hot red pepper flakes
Kosher salt and freshly ground black pepper
1 teaspoon sugar

LEMON-CAPER DRESSING

Here's a salad dressing that falls somewhere between special-occasion Caesar and "toss lemon juice and olive oil onto lettuce." By adding a craggy paste of capers and garlic and a pouf of shaved Parmesan to the lemon and olive oil, you get a puckery, salty mix that's packed with umami, just like Caesar, but isn't weighed down by mayonnaise or egg yolks. It works great on arugula, Romaine, kale or radicchio; steamed or roasted vegetables; hard-boiled eggs; and even grains. The recipe developer's mom has been feeding her this dressing since she could chew. Ali adds a bit more garlic and lemon than what you'll find here, so adjust it until it tastes good to you.

Provided by Ali Slagle

Categories     dinner, easy, lunch, dips and spreads, sauces and gravies, appetizer, side dish

Time 5m

Yield 1/2 cup

Number Of Ingredients 6



Lemon-Caper Dressing image

Steps:

  • On a cutting board, smash and coarsely mince the garlic. Add 10 grinds of fresh pepper and the capers to the garlic. Chop and press down on the mixture with the side of your knife until a coarse paste forms.
  • Transfer the paste to a bowl, then stir in the lemon juice, followed by the Parmesan. Slowly add in the olive oil, stirring until emulsified. Taste on a lettuce leaf (or whatever you're dressing) and adjust as needed with acid (lemon), fat (olive oil), and salt (capers and cheese).

Nutrition Facts : @context http, Calories 771, UnsaturatedFat 51 grams, Carbohydrate 7 grams, Fat 72 grams, Fiber 0 grams, Protein 26 grams, SaturatedFat 19 grams, Sodium 1033 milligrams, Sugar 2 grams

1 medium garlic clove
Black pepper (about 1/4 teaspoon)
1 teaspoon capers (about 18)
3 tablespoons freshly squeezed lemon juice
5 tablespoons freshly grated Parmesan
1/4 cup extra-virgin olive oil

KATHYS FRIED HALLOUMI CHEESE WITH LIME AND CAPER VINAIGRETTE

A starter for 6 or light meal for 4 with French/pitta bread We had this as a delicious starter at a friends house, and I begged her for the recipe, I cant wait to try it!! I'm guessing at the amount of halloumi, but basically you want to have about four 'fingers' per person, as a starter. The dressing was marvellous! I love halloumi but have never tried making it, well, thats now going to change :D

Provided by Karen Elizabeth

Categories     Cheese

Time 20m

Yield 20 pieces, 4-6 serving(s)

Number Of Ingredients 12



Kathys Fried Halloumi Cheese With Lime and Caper Vinaigrette image

Steps:

  • Pat cheese dry with kitchen paper.
  • Slice into fingers.
  • Prepare dressing by mixing all ingredients together in bowl. Check taste.
  • You can make it ahead of time and put in fridge overnight, but take out to warm up a little before serving.
  • Coat cheese slices in seasoned flour.
  • Heat oil in frying pan.
  • Fry cheese slices in hot oil, about 1 minute each side, till golden.
  • Serve immediately with dressing poured over.
  • Serve with Greek pitta bread/French bread.

Nutrition Facts : Calories 187.7, Fat 20.3, SaturatedFat 2.8, Sodium 128.6, Carbohydrate 2.6, Fiber 0.3, Sugar 0.4, Protein 0.3

200 g halloumi cheese
seasoned flour
2 -3 tablespoons extra virgin olive oil
2 -3 limes, juice and zest of (or lime juice from a plastic lime!)
2 tablespoons white wine vinegar
2 tablespoons capers, drained
2 garlic cloves (I use the stuff in a jar and guess)
2 teaspoons coarse grain mustard
1 bunch fresh coriander leaves, chopped coarsely (can use less if desired)
4 tablespoons extra virgin olive oil
salt
fresh ground black pepper

CAPER VINAIGRETTE

Top Provencal Green Salad with this tangy vinaigrette.

Provided by Martha Stewart

Categories     Food & Cooking

Number Of Ingredients 5



Caper Vinaigrette image

Steps:

  • In a medium bowl, whisk together lemon juice, mustard, and capers. Slowly whisk in olive oil to form an emulsion; season with salt and pepper.

2 teaspoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
1 1/2 teaspoons capers, rinsed, drained, and coarsely chopped
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper

CAPER VINAIGRETTE

Make and share this Caper Vinaigrette recipe from Food.com.

Provided by Sharon123

Categories     Belgian

Time 5m

Yield 1 cup

Number Of Ingredients 6



Caper Vinaigrette image

Steps:

  • Combine mustard, salt, peppr, and vinegar in a small bowl.
  • Whiskk in olive oil until well blended.
  • Stir in capers.
  • Enjoy!

1 1/2 teaspoons Dijon mustard
1 teaspoon salt
1/4 teaspoon fresh ground pepper
1/4 cup tarragon or 1/4 cup white wine vinegar
3/4 cup olive oil
3 tablespoons capers, drained

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