Lime Vinaigrette

After the holidays, my shelves are pretty bare. Let’s be honest… so is my bank account. I end up getting super thrifty and have to use what’s available. Make it work! (I just love Tim Gunn!) I had some limes because it was my birthday and I wanted to have key lime pie for dessert. Well, that didn’t happen since people order lots of party dessert type things from the shop for New Year’s Eve and I ran out of energy for my own birthday. Boo hoo. And now it’s the new year when you’re supposed to be extra healthy and whatever. So, salad with every meal it is.

Dressings from the supermarket tend to be loaded with unnecessary preservatives, coloring, and other junk you can do without, so it’s best to make your own unless you’re buying local. And it’s very easy. No excuses.

Homemade vinaigrette dressings are great because you can keep the flavor nice and light. This one is no exception.


  • 4 oz lime juice and associated zest (about 2-4 limes)
  • 4 oz oil (olive oil is ideal, but any kind would be fine)
  • 2 tablespoons cream
  • 2 tablespoons garlic
  • 2 tablespoons honey or sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


To Make the Dressing:

Let’s not try to make this more complicated than it is. Unless there is some super fancy vinaigrette technique that I don’t know about, you just pour everything into a jar and give it a good shake. Also, precise measuring is not especially important. If you know your jar is 16 ounces, by all means, guesstimate.

Switching up the juices and oils and adding other interesting spices makes for easy variations on a basic recipe.



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