Lime Dill Vinaigrette

Mix with 3 parts Lime Infused Sunflower oil to 1 part Dill Rhubarb Vinegar. For example, use 1/4 cup of oil and 1 tablespoon of the vinegar. Now, this is the important part: Shake well. I use Progressive’s dressing shaker and then store it in the container. If my container is being used I just go ahead and whisk well. The mini whisk works best for this amount. (I really should just go get another container)…nonetheless, you will end up with a beautifully emulsified dressing to drizzle over chicken, fish, salad and whatever else you dream up.

 

Serving suggestion:

 

Drizzle over raw chicken breasts, sprinkle on a little Golden Fig Dynamite Herbs. Wrap in foil or parchment paper and pop into the oven for about 20 minutes at 400 degrees. Remove from oven, let rest for about 5 minutes slice and serve over a bed of fresh greens…add some scallions, cilantro or any herb of your choice. Use remaining dressing to drizzle over your salad.   Enjoy your refreshing summer salad!

Lime Dill Vinaigrette
Print Recipe
A light summery refreshing vinaigrette to use as a dressing, drizzle, marinade or whatever your heart desires.
Servings Prep Time
2 5 minutes
Servings Prep Time
2 5 minutes
Lime Dill Vinaigrette
Print Recipe
A light summery refreshing vinaigrette to use as a dressing, drizzle, marinade or whatever your heart desires.
Servings Prep Time
2 5 minutes
Servings Prep Time
2 5 minutes
Ingredients
Servings:
Instructions
  1. Mix 3 parts Lime Infused Sunflower oil with 1 part Dill Rhubarb Vinegar. Shake or stir well with a whisk. Serve over salad of your choice or see above for more suggestions
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