Tossed Salad With Lime Vinaigrette Recipes

TOSSED SALAD WITH LEMON VINAIGRETTE

Steps:

• In a large salad bowl, combine the first seven ingredients. In a small bowl, combine the lemon juice, grated Parmesan cheese, garlic, salt and pepper. Gradually whisk in oil. Pour over salad; toss to coat. Serve immediately.

TOSSED SALAD WITH LIME VINAIGRETTE

Steps:

• In a salad bowl, toss the greens, tomato and cucumber. In a jar with a tight-fitting lid, combine the oil, lime juice, sugar, onion, lime zest and salt; shake well. Pour over salad and toss to coat.

TOSSED SALAD WITH SIMPLE VINAIGRETTE

Steps:

• In a small bowl, combine the lettuce, cucumber, tomato, basil and onion. In a small bowl, whisk the vinegar, oil, salt and pepper. Pour over salad; toss to coat.

TOSSED SALAD WITH MANGO, ROASTED COCONUT AND LIME VINAIGRETTE

Steps:

• Preheat oven to 375 degrees F.
• Place coconut on a towel, and with a mallet (or hammer) and punch (or clean screwdriver), tap "through-holes" into at least 2 of the "eyes" (recessed spots) of the coconut and drain out the liquid. Place the coconut on a baking sheet and roast it for about 1 hour. Microwave the limes in a small bowl to release essential oils and set aside to cool.
• When coconut is cool enough to handle, place on a towel and break open with mallet. Shave the roasted "meat" out of the coconut with a paring knife and briefly set aside. Peel the mangoes, cut the fruit away from seed, and then dice small. Peel the carrots, and use a vegetable peeler to shave carrots into ribbons. Slice onion as thin as possible. Cut tomatoes into wedges.
• Prepare vinaigrette by squeezing limes into a small bowl (remember to add essential oils). Mix in vinegar, habanero, and hot sauce. Drizzle the oil into the mixture slowly while whisking constantly, to thicken dressing. Season with salt and pepper to your liking.
• Cut lettuce into 1/2-inch wide pieces and place in bowl, and add tomatoes and carrots. Lightly toss in the dressing. Top with onions, coconut, and mangoes.

TOSSED SALAD WITH PEACHY VINAIGRETTE

Steps:

• Place the salad greens, strawberries and peanuts in large salad bowl.
• Drain and if desired rinse peaches; reserve 2 Tbsp of the syrup.
• Place 10 peach slices in bowl with greens.
• In blender container, add remaining peach slices, reserved syrup, vinegar, oil, sugar and pepper.
• Cover and blend on high about 15 seconds or until smooth.
• Pour the peach sauce over salad ingredients; toss and serve.