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    You are in: Home / Recipes / Lime and Balsamic Vinaigrette Recipe
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    Lime and Balsamic Vinaigrette

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Abby Girl's Note:

    It sounds like a weird combination....but it actually works really well! I served this over butter lettuce, cherry tomatoes and avocado....which we all devoured!!! The egg yolk will thicken the dressing. Directions are included on how to pasteurize the egg.

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    Units: US | Metric


    1. 1
      Combine the olive oil, lime juice, balsamic vinegar, sugar, black pepper and salt in blender and pulse for 30 seconds.
    2. 2
      Add the egg yolk and blend for an additional 30 seconds.
    3. 3
      Note: If you are not comfortable eating raw eggs, you must first pasteurize the egg. Heat 1 yolk in 1/4 cup of liquid from the recipe, and 1/2 sugar over very low heat in a small skillet, stirring constantly. At the first sign of thickening, remove the pan from the heat, keep stirring, and immediately dip the pan bottom into a larger pan of cold water to stop the cooking.

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    Nutritional Facts for Lime and Balsamic Vinaigrette

    Serving Size: 1 (36 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 205.4
    Calories from Fat 171
    Total Fat 19.1 g
    Saturated Fat 2.8 g
    Cholesterol 41.5 mg
    Sodium 151.3 mg
    Total Carbohydrate 8.1 g
    Dietary Fiber 0.5 g
    Sugars 2.0 g
    Protein 1.6 g

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