Prep 5 mins
Cook 0 mins
This is from a 2005 calendar!
- 4 teaspoons fresh lime juice
- 2 teaspoons mild honey
- 1⁄4 teaspoon salt
- 1 dash cayenne pepper
- 3 tablespoons vegetable oil
- 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.
This was fine. A light flavoured dressing. I did use bottled lime juice as it is all I had, sea salt and canola oil. Made for PAC Spring 2010.
A very light dressing that is quick to make with only a few ingredients. This was actually served over steamed broccoli. Made for *Aussie Swap*
My girlfriend brought home a Southwestern Chicken Salad from the restaurant where she works, but forgot the dressing. I, of course, hopped on the 'zaar to find something with the right southwestern appeal for this salad w/ chicken, corn, black beans, tomatoes, and corn chips. This dressing worked perfectly. I added a little more honey cause I was finishing up a jar and like things to be sweet. I also added a dash of cumin for a little more southwestern taste. I used olive oil, but I will definitely use canola/veg oil next time. Thanks for sharing!!