o make the dressing puree all of the dressing ingredients in a
Place a pineapple chunk in the inner curve of each shrimp and wrap shrimp with bacon. Secure by threading a toothpick through the bacon. Arrange wrapped shrimp on a baking sheet and drizzle with lime vinaigrette dressing. Refrigerate for 30 minutes.
Heat a non-stick skillet over medium heat; arrange shrimp on the skillet and fry until bacon is crispy and browned, 2 to 3 minutes per side. Transfer shrimp to a serving tray and sprinkle with green onion.
br>To make the lime chili dressing, whisk together lime juice, sweet chili
Mix dressing together by mixing all ingredients
In bowl, stir lime juice, water and sugar until sugar dissolves.
Add banana; set aside.
In large serving bowl, layer blueberries (reserve 1/2 cup for garnish), nectarines, strawberries, bananas, watermelon and grapes.
Garnish with 1/2 cup blueberries, kiwi and cherries.
Pour lime-sugar syrup over fruits.
Cover loosely and chill.
To serve, spoon an assortment of fruits and berries with some of the syrup into dessert bowls; top with Creamy Lime-Honey Dressing (recipe follows).
Combine first 4 ingredients in a salad bowl.
Cover and chill up to 3 hours, if desired.
Just before serving, toss with Vinaigrette Dressing and sprinkle with Caramelized Almonds.
Yields 6 to 8 servings.
To make the dressing, combine the olive oil, lime juice, cilantro, chili powder
To prepare Blue Cheese Vinaigrette:
Heat 1 tablespoon oil
Prepare the salad dressing by whisking all ingredients together.
To make dressing: In a food processor, process everything except the oil.
Slowly drizzle in the oil until emulsified.
Scrape into a bowl and wait for half an hour for the flavours to develop.
To make salad: Toss all together, dress with just enough dressing to moisten and flavor, and garnish with scallions, red bell pepper and peanuts.
Serve at room temperature.
ote -- I recommend the lemon dressing on spinach.
Note -- I
Make the vinaigrette: whisk together the lime juice, vinegar, lime zest, ginger, and honey
Calamari:
Slice squid tubes in to rings.
Combine flour and cajun seasoning in a ziploc bag and toss.
Deep fry for 30/40 seconds.
VINAIGRETTE:
In a food processor, process everything except the oil.
Slowly drizzle in the oil until emulsified.
Add chopped coriander.
Place into a bowl for 30mins for the flavours to develop.
Serve on the side or drizzle some of the vinaigrette over the calamari.
ince cilantro, mint, ginger and lime juice in food processor. Add
Combine the greens together in a large wooden salad bowl. Toss with Vinaigrette Dressing (recipe follows).
Serves 4 to 6.
Whisk lime juice, soy sauce, brown sugar, olive oil, garlic, and red pepper flakes together in a bowl until creamy and smooth. Cover bowl with plastic wrap and refrigerate overnight to 8 hours.
ool to room temperature. (Note: Recipe #304627 is the easiest and
Whisk all vinaigrette ingredients in a small jug.
Snap woody ends from asparagus and place in a steamer for 4-5 minutes until they are crisp tender.
Then plunge them into ice cold water to stop cooking process.
Drain onto small towel and pat dry.
Serve as an appetiser, using chives sprinkled on top as a garnish.
Drizzle vinaigrette over top.
Preheat oven at 350 degrees.
Thaw and wash your chicken breast and place into a glass dish.
Pour the Raspberry Vinaigrette dressing over the chicken breast until they are just about covered.
Place in oven at 350 degrees for one hour.
When done spoon sauce from baking dish over your chicken, rice or potatoes.
Cook Quinoa as directed on package (I use Bob's red mill. 1 3/4 cup water and 1 cup dry Quinoa).
While Quinoa is cooking, place Cilantro, lime juice, red wine vinegar, agave, olive oil, salt and pepper in a blender or food processor and pulse.
Toss finished Quinoa in a large bowl with black beans, red pepper, and onion.
Pour cilantro lime vinaigrette over Quinoa salad and let marinate for atleast 30-45 minutes.
(Note: I added everything up myself using calorie king- and it can out to be 260cal, 11g fat, 5g fiber per serving).