BVR: Lime Balsamic Vinaigrette

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* Exported from MasterCook Mac *

 

Lime Balsamic Vinaigrette

 

Recipe By : Martha Rose Shulman, The Best Vegetarian Recipes

Serving Size : 1 Preparation Time :0:00

Categories : 2 Salads

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons fresh lime juice

2 tablespoons balsamic vinegar

salt and freshly ground black pepper -- to taste

1 small garlic clove -- minced

1/4 teaspoon Dijon mustard

5 tablespoons extra virgin olive oil

 

Combine the lime juice, vinegar, salt and pepper, garlic, and Dijon

mustard. Whisk in the olive oil.

 

• Low-fat Lime Balsamic Vinaigrette • Replace the 5 tablespoons olive

oil with 1 tablespoon olive oil and 1/4 cup low-fat buttermilk or plain

nonfat yogurt. Add 1 tablespoon water, if using yogurt.

 

Makes about 1/3 cup.

 

Source: Martha Rose Shulman, The Best Vegetarian Recipes, 2001

Typed and MC Formatted by Eruna Schultheiss

 

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Per serving: 614 Calories; 68g Fat (96% calories from fat); 0g Protein;

6g Carbohydrate; 0mg Cholesterol; 21mg Sodium

 

NOTES : This dressing, with its hint of sweetness, goes well with spicy,

peppery greens, such as arugula and cress; bitter chicories, such as

Belgian endive and escarole; sturdy greens, such as dandelion greens and

beet greens; tomato salads; and grain salads.

 

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