Tossed Salad With Lime Vinaigrette Recipes

LIME VINAIGRETTE

Steps:

• Place first 6 ingredients in blender. While processing, gradually add oil in a steady stream.

TOSSED SALAD WITH LIME VINAIGRETTE

Steps:

• In a salad bowl, toss the greens, tomato and cucumber. In a jar with a tight-fitting lid, combine the oil, lime juice, sugar, onion, lime zest and salt; shake well. Pour over salad and toss to coat.

TOSSED SALAD WITH MANGO, ROASTED COCONUT AND LIME VINAIGRETTE

Steps:

• Preheat oven to 375 degrees F.
• Place coconut on a towel, and with a mallet (or hammer) and punch (or clean screwdriver), tap "through-holes" into at least 2 of the "eyes" (recessed spots) of the coconut and drain out the liquid. Place the coconut on a baking sheet and roast it for about 1 hour. Microwave the limes in a small bowl to release essential oils and set aside to cool.
• When coconut is cool enough to handle, place on a towel and break open with mallet. Shave the roasted "meat" out of the coconut with a paring knife and briefly set aside. Peel the mangoes, cut the fruit away from seed, and then dice small. Peel the carrots, and use a vegetable peeler to shave carrots into ribbons. Slice onion as thin as possible. Cut tomatoes into wedges.
• Prepare vinaigrette by squeezing limes into a small bowl (remember to add essential oils). Mix in vinegar, habanero, and hot sauce. Drizzle the oil into the mixture slowly while whisking constantly, to thicken dressing. Season with salt and pepper to your liking.
• Cut lettuce into 1/2-inch wide pieces and place in bowl, and add tomatoes and carrots. Lightly toss in the dressing. Top with onions, coconut, and mangoes.

SOUTHWEST SALAD WITH LIME VINAIGRETTE RECIPE

Steps:

• Prepare the dressing by whisking all the ingredients in a small bowl until combined. Set aside.
• Preheat grill to medium-high heat. Pound the chicken breasts to even thickness. Drizzle with olive oil.
• Brush corn with olive oil & season with salt.
• Place the chicken and corn on the grill. Grill for 3 to 4 minutes per side, or until the temperature reaches 165 degrees F.
• Allow the chicken to rest for 5 minutes before slicing. Using a knife, remove kernels from the corn.
• Combine all salad ingredients in a large salad bowl. Toss with dressing and serve.