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Ingredientes
- 1/4 c. Honey
- 1 Tbsp. Dijon mustard
- 1/2 c. Rice wine vinegar Lime juice, from 5 limes Lime zest, from 5 limes
- 1/2 c. Extra virgin olive oil
Direcciones
- With a zester, remove zest from five limes and set aside for garnish.Squeeze limes through strainer into med bowl. Remove any seeds and add in any pulp which was caught to the juice. Add in the mustard, and vinegar and whisk to mix. Add in the extra virgin olive oil in a stream, whisking briskly. Pour over salad and serve.
- NOTES : I used this on a chicken-pasta salad. The amounts are approximate, but the ratios are about right. Since I usually only make sufficient for the salad at hand, I have no idea how long it would keep. For an oriental or possibly Mexican type salad I would add in minced cilantro and maybe a touch of grnd cumin. This would go well with a Cristianos y Morros (black beans and rice) salad.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 207g | |
| Calories 1222 | |
| Calories from Fat 960 | 79% |
| Total Fat 108.6g | 136% |
| Saturated Fat 14.95g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 176mg | 7% |
| Potassium 66mg | 2% |
| Total Carbs 70.63g | 19% |
| Dietary Fiber 0.7g | 2% |
| Sugars 69.73g | 46% |
| Protein 0.91g | 1% |
