Zesty Lime Vinaigrette Recipes

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COLESLAW WITH CUMIN-LIME VINAIGRETTE

Provided by Bobby Flay

Categories     side-dish

Time 15m

Yield 8 servings

Number Of Ingredients 11



Coleslaw with Cumin-Lime Vinaigrette image

Steps:

  • For the dressing: Place all ingredients in a blender and blend until smooth.
  • For the slaw: Combine all ingredients in a large bowl, toss with the dressing and season with salt and pepper, to taste.

Nutrition Facts : Fat 13.5 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 171 milligrams, Carbohydrate 13 grams, Fiber 4.5 grams, Protein 2 grams, Sugar 7 grams

1/3 cup fresh lime juice
1/2 teaspoon ground cumin
2 cloves garlic, chopped
Few dashes Bobby Flay's Hot Sauce, or your favorite
1/2 cup olive oil
3 carrots, peeled and shredded
1 medium head green cabbage, shredded
1 red bell pepper, julienned
1 red onion, thinly sliced
1/2 cup chopped fresh cilantro
Salt and pepper

MARINATED WATERMELON SALAD WITH SPICY CHIPOTLE-LIME VINAIGRETTE

This is one of those salads that the longer it sits, the better it gets. The heat from the chipotle chili powder is tamed by the juicy watermelon, sweet mango and crisp cucumber.

Provided by Kardea Brown

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 11



Marinated Watermelon Salad with Spicy Chipotle-Lime Vinaigrette image

Steps:

  • For the spicy chipotle-lime vinaigrette: Whisk together the honey, olive oil, vinegar, lime zest and juice and chipotle chile powder in a small bowl. Season with salt to taste.
  • For the watermelon salad: Combine the watermelon, red onion, mango and cucumber in a medium bowl.
  • Pour the vinaigrette over the mixture and toss to coat. Cover and refrigerate for 30 minutes or until ready to serve. Just before serving, add the mint and toss to combine.

2 tablespoons honey
2 tablespoons olive oil
1 tablespoon white wine vinegar
1 teaspoon lime zest plus 3 tablespoons lime juice
1/2 teaspoon chipotle chile powder
Kosher salt
2 cups cubed watermelon
1/2 cup very thinly sliced red onion
1 large mango, peeled, pitted and chopped
1/2 English cucumber, cut into half-moons
1/2 cup fresh mint leaves

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

ZESTY LIME VINAIGRETTE

This dressing is great on my blackened Cajun and pear salad with goat cheese. The tart pop of the dressing complements chicken, grilled fish, and pear!

Provided by David Hall

Categories     Vinaigrette Dressing

Time 2h10m

Yield 4

Number Of Ingredients 9



Zesty Lime Vinaigrette image

Steps:

  • Whisk olive oil, orange juice, lime juice, honey, herbes de Provence, rice wine vinegar, salt, orange zest, and mustard together in a bowl until the oil emulsifies.n
  • Cover bowl with plastic wrap and refrigerate for 2 hours. Whisk vigorously before serving.n

Nutrition Facts : Calories 146.6 calories, Carbohydrate 5.5 g, Fat 14 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 2 g, Sodium 294.7 mg, Sugar 4.9 g

¼ cup extra-virgin olive oil
1 ½ tablespoons orange juice
1 ½ tablespoons lime juice
1 tablespoon honey
1 tablespoon coarsely ground herbes de Provence
1 teaspoon rice wine vinegar
½ teaspoon salt
¼ orange, zested
¼ teaspoon prepared mustard

MEXICAN COLESLAW WITH SPICY LIME VINAIGRETTE

A combination of Kalyn's Kitchen's Spicy Mexican Slaw and few adaptions of mine to eliminate the mayo in the dressing.

Provided by princessmommie

Categories     Vegetable

Time 15m

Yield 1 1/2 c, 4 serving(s)

Number Of Ingredients 11



Mexican Coleslaw With Spicy Lime Vinaigrette image

Steps:

  • Thinly slice cabbage. Slice green onions, and wash, dry and chop cilantro. Combine cabbage, green onions and cilantro in large salad bowl.
  • Process lime juice through chipotle in adobo sauce, if desired, in a blender until blended.
  • Mix dressing into cabbage mixture. Season to taste with pepper and serve immediately, or chill for a few hours.
  • This salad will keep well overnight in the refrigerator, but the lime juice will cause the red cabbage to bleed color and turn the salad slightly pink.

4 cups green cabbage, thinly sliced
2 cups red cabbage, thinly sliced
2 green onions, thinly sliced
1/2 cup cilantro, chopped
3 tablespoons fresh lime juice
2 tablespoons honey
3 tablespoons rice wine vinegar
1 teaspoon Dijon mustard
1/3 cup olive oil
1/2 teaspoon salt
1 teaspoon chipotle in adobo sauce (optional)

SPICY LIME VINAIGRETTE

Give your marinade or salad a spicy lime kick with this vinaigrette recipe.

Provided by EatAndRun

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

Time 15m

Yield 4

Number Of Ingredients 7



Spicy Lime Vinaigrette image

Steps:

  • Place avocado oil, lime juice, cilantro, jalapeno, agave syrup, salt, and pepper into a screw-top jar. Cover and shake well to combine.

Nutrition Facts : Calories 135 calories, Carbohydrate 4.1 g, Fat 13.6 g, Fiber 0.3 g, Protein 0.1 g, SaturatedFat 1.6 g, Sodium 145.8 mg, Sugar 2.8 g

¼ cup avocado oil
¼ cup lime juice
1 tablespoon chopped fresh cilantro
2 teaspoons minced fresh jalapeno pepper
2 teaspoons agave syrup
¼ teaspoon salt
¼ teaspoon ground black pepper

ZESTY LIME GRILLED CHICKEN BREASTS

Behold the non-boring chicken breast recipe-grilled to juicy perfection with a medley of veggies and drizzled with the juice of charred limes.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 6 servings

Number Of Ingredients 9



Zesty Lime Grilled Chicken Breasts image

Steps:

  • Heat grill to medium heat.
  • Mix dressing and oregano until blended. Pour 1/2 cup over combined vegetables in large bowl; toss to coat. Brush chicken with remaining dressing mixture.
  • Grill chicken 10 min. Add vegetables to grill; cook 15 min. or until chicken is done (165°F) and vegetables are crisp-tender, turning occasionally and adding limes to the grill for the last 5 min.
  • Serve chicken and vegetables drizzled with juice from grilled limes.

Nutrition Facts : Calories 380, Fat 16 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 110 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 43 g

3/4 cup KRAFT Zesty Lime Vinaigrette Dressing
1 tsp. dried Mexican oregano
2 large yellow squash, cut diagonally into 1/2-inch-thick slices
1 eggplant (1 lb.), cut diagonally into 1/2-inch-thick slices
2 large portobello mushrooms
2 bunches green onions (about 16), trimmed
2 plum tomatoes, halved
6 bone-in chicken breasts (3 lb.)
2 limes, halved

ZESTY CITRUS VINAIGRETTE

Make and share this Zesty Citrus Vinaigrette recipe from Food.com.

Provided by AZPARZYCH

Categories     < 30 Mins

Time 25m

Yield 10 serving(s)

Number Of Ingredients 10



Zesty Citrus Vinaigrette image

Steps:

  • Mix cornstarch, Splenda and water in small saucepan
  • Heat over medium-high heat stirring constantly until thickens.
  • Set aside to cool, approximate 10 minutes.
  • Place orange peel, orange juice, lime juice and vinegar in blender and mix on high briefly.
  • Turn blender to low; drizzle oil into juice mixture.
  • Add starch mixture to juice mixture; briefly blend on low.
  • Season with salt and pepper.
  • Can be stored in refrigerator in covered container for up to 5 days.

Nutrition Facts : Calories 98.9, Fat 10.9, SaturatedFat 0.8, Sodium 232.8, Carbohydrate 0.7, Fiber 0.1, Sugar 0.1

1 teaspoon cornstarch
3 tablespoons splenda no calorie artificial sweetener
1/4 cup water
2 teaspoons orange peel, grated
1 tablespoon orange juice, fresh
1 tablespoon lime juice, fresh
1/4 cup white wine vinegar
1/2 cup canola oil
1 teaspoon salt
1/8 teaspoon white pepper

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