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Cilantro-Lime Vinaigrette
This tart and tangy vinaigrette will
really make your winter salad shine.
Makes about 1 cup
2 to 3 limes, zested and reserved for juicing,
divided
1
tablespoon fresh cilantro
1
tablespoon finely chopped onion
1
teaspoon honey
2
pinches fine sea salt
Pinch freshly ground black pepper
¾
cup extra virgin olive oil
1. Zest the limes until 1 tablespoon of zest is
achieved. Reserve the zest.
2. Assemble the citrus juicer attachment and
set to the LOW pulp setting. Turn to low
speed and juice the limes. Measure ¼ cup
of the lime juice.
3. Put the zest, lime juice, and remaining
ingredients, except for the oil, into a small
bowl. Whisk to fully combine. Slowly add
the oil while whisking constantly until emul-
sified (this process can also be done in a
blender).
4. Taste and adjust seasoning as desired.
If not using immediately, transfer to
a separate container and cover. The
vinaigrette will keep in the refrigerator for up
to 2 weeks. Whisk or shake prior to using.
Nutritional information per serving:
Calories 102 (95% from fat) • carb. 1 g • pro. 0 g
fat 11 g • sat. fat 0 g • chol. 0 mg • sod. 37 mg
calc. 3 mg • fiber 0 g
Mojo Style Marinade
Simple yet versatile marinade – perfect to
jazz up your steak, chicken or seafood.
Makes about ¾ cup
5
garlic cloves, finely chopped
1
jalapeño pepper, seeds removed and
discarded, chopped
¼
cup fresh orange juice
3
tablespoons fresh lime juice
4
oregano sprigs, ripped
¼
teaspoon freshly ground pepper
¼
cup extra virgin olive oil
1. Put the chopped garlic and jalapeño togeth-
er in a small stainless steel bowl.
2. Stir in the orange and lime juice, oregano
and black pepper.
3. Finally stir in the olive oil.
Marinating tip: For red meat, marinate at least
4 hours and up to overnight, for poultry
marinate for at least 1 to 4 hours and for
seafood and fish at least ½ to 1 hour.
Nutritional information per serving (based on a
2-tablespoon serving):
Calories 95 (83% from fat) • carb. 4 g • pro. 1 g
fat 9 g • sat. fat 1 g • chol. 0 mg • sod. 2 mg
calc. 12 mg • fiber 0 g
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