When it comes to salad dressings, I sometimes get tired of the same flavors. Balsamic vinegar and extra virgin olive oil is my typical mix. Having two limes that needed to be used, I created a really interesting Chili Lime Salad Dressing. Remember that olive oil is best consumed within eight months of its picked and crushed date, and extra virgin is the highest rating in terms of taste, aroma and nutrition. This recipe takes about 3 minutes to prepare and lasts for a week or two. I think you’ll enjoy it!
Chili Lime Salad Dressing Recipe
Makes 12 ounces
- 1/2 cup freshly squeezed lime juice
- 1 cup extra virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon Mexican chili powder (Check the label. You don’t want spices with MSG or other unhealthy ingredients.)
- 1 or 2 cloves garlic, minced or grated into the mix
- Pour all the ingredients into a re-sealable jar, and shake vigorously.