Small Bowl of Honey Lime Dressing

Honey Lime Dressing


Caribbean / US Southwest
Makes:
Effort:
Sched:
DoAhead:  		 1 cup
**
25 min
Yes		 An outstandingly tasty dressing. It's used for many Caribbean style Fruit Salads, and also popular in the US Southwest for various salads and marinades.




1
1
1/3
3
1
1/4
1/4
1/4
1
1/3
1/3
1/4
cl

in
T

c
c
c
T
t
t
t
Garlic
Jalapeño (1)
Ginger root
Cilantro
Lime Zest
Lime Juice
Olive Oil, ExtV
Honey
Dijon Mustard (2)
Cumin (opt 3)
Salt (opt 3)
Pepper
Make   -   (10 min)
  1. Crush GARLIC and chop very fine.
  2. Cap and core JALAPEÑO. How much heat it has depends on how much of the white veins you leave in.
  3. Grate GINGER ROOT.
  4. Chop CILANTRO small. Measure is after chopping. It's OK to use quite a bit of stems.
  5. Zest one LIME. Squeeze that Lime for juice and as many more as needed for the measure.
  6. Mix All items and run in a Food Processor or similar until the smoothness you desire.
  7. Packed in a tightly sealed jar and refrigerated it will keep for a week or so.
NOTES:

  1. Jalapeño Chili:

      One of these, cored and seeded will not make this dressing very hot, especially if you thoroughly scrape out the veins. Many recipes replace this with Chili Powder or Flake, and some don't include any Chili. Use your own best judgement.

  2. Dijon Mustard:

      The amount of Mustard varies wildly among recipes, from none to 1/4 cup. The more Mustard the creamier the dressing will be, and the more stable the creaminess will be.

  3. Cumin / Salt:

      NOT recommended for Fruit Salads, but common in dressing for US Southwest Salads and Marinades. Amounts called for vary a lot.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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