Chilis Honey Lime Vinaigrette Recipes

CHILI LIME VINAIGRETTE

Steps:

• Place olive oil, lime juice, honey, garlic, chili powder, cumin, paprika, salt, and cayenne into a mason jar, blender, or food processor.
• Seal and shake or blend until well combined.
• Taste and re-season if necessary.
• Use immediately.
• Store leftovers in a sealed airtight container in the fridge for up to a week. Let come to room temperature before serving.

CHILI'S HONEY LIME DRESSING RECIPE - (3.7/5)

Steps:

• Blend all ingredients in a small bowl with an electric mixer. Cover and chill.

CHILI'S HONEY-LIME DRESSING

Steps:

• Stir ginger into Dijon mustard.
• Mix into remaining ingredients.
• Serve chilled.

HONEY-LIME VINAIGRETTE

Steps:

• Blend lime juice, honey, sugar, mustard, garlic powder, salt, black pepper, and cumin in a blender; stream olive oil and canola oil into the juice mixture while blending to emulsify the oil into the juice.

CHILI LIME VINAIGRETTE

Steps:

• Whisk together the hot sauce, olive oil, agave nectar, chili powder, salt, lime zest and juice. Season with freshly ground pepper. Serve with Black Bean Salad with Spicy Crispix (TM) Croutons.
• For croutons, in a 1-gallon zipper-type plastic bag, combine KELLOGG'S CRISPIX cereal, chili powder, cumin, and garlic salt. Pour vegetable oil or butter over cereal mixture. Seal bag and gently toss until evenly coated. Store in an airtight container up to 3 days.
• In a large bowl combine beans, corn, tomatoes, chiles, onion, and half the cilantro. Toss with 1/3 cup vinaigrette; cover and chill 30 minutes or up to 8 hours. Place greens on platter. Arrange bean salad over greens. Top with remaining cilantro and cereal croutons.
• Serve with remaining vinaigrette (if desired). Season salad to taste with salt and pepper.

HONEY LIME VINAIGRETTE

Steps:

• Whisk together lime juice, honey, salt & cayenne pepper.
• Add oil; whisk until thoroughly blended.
• Can be made up to 2 days ahead. Cover & refrigerate. Whisk to blend before using.