Fresh lime vinaigrette

Yield: 1 servings

Measure Ingredient
¼ cup Balsamic or white wine vinegar
2 tablespoons Olive oil
2 tablespoons Fresh lime juice
2 teaspoons Chopped green onions
1 teaspoon Sugar
1 teaspoon Chopped parsley
½ teaspoon Stone-ground mustard; if desired
\N \N Salt and pepper to taste

Makes ½ cup.

Vinaigrette is a classic marinade to use with cooked or raw winter vegetables. Try this one over chopped red and green cabbage, leaf lettuce, and sliced red onions.

Combine vinegar, olive oil, lime juice, onions, sugar, parsley, mustard, salt and pepper in a shaker jar; mix well.

Nutrition information per 2-tablespoon serving: Calories 68, Carbohydrates 3 g, Protein 0 g, Fat 7 g including sat. fat 1 g, Cholesterol 0 mg, Sodium 10 mg, Calcium 3 mg, Dietary fiber 0 g Diabetic exchanges per serving: 11/2 fat exch.

(c) Copyright 1999 Star Tribune. All rights reserved.

Recipe by: Healthful Cooking, Mary Carroll, Star Trib, 2/25/99 Converted by MM_Buster v2.0l.

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