Recipe by Amanda Sheumaker
"I got this recipe from a lady who always serves it with a grilled salmon and leafy greens salad, using feta crumbles, red onions, and carrots. If you don't want it as spicy, you can cut back on the red pepper flakes but we love it just the way it is."
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3 3/4 cups
1 3/4 cups
packed brown sugar
red pepper flakes
You can easily cut back WAY back on the oil by the way. Cheers!
I marinated steak with this and it was so good! Instead of crushed red pepper, I substituted sliced habanero peppers which added a great kick to the sauce
This is the BEST dressing yet. I've marinated chicken and fish with it before
grilling. Put it on "bowl" meals of salad greens, pinto beans, spanish rice, tomatoes, red onion, pico de gallo, and any other thing that strikes my fancy. This dressing gets better with time, so if spicy is not your thing, start with a lesser amount of red pepper flakes. My entire family loves it and requests it at almost every meal. - not breakfast, as yet - One daughter who lives out of state heard how great it is and requested the recipe after her sister told her how good this turned out. Thanks Amanda for a constant way to get salad and veggies on the table with loads of flavor.
Tasty dressing. A tip; if you don't need 7 cups of dressing (!), I scaled the recipe to 9 servings without too many weird fractions. I subbed garlic powder for fresh garlic. Also I used bottled lime juice, which fresh is no doubt tastier, but the reason I chose this recipe was to avoid going to the store :) Thanks for the recipe, Amanda Sheumaker!
* Percent Daily Values are based on a 2,000 calorie diet.
Chili Lime Vinaigrette Dressing
Serving Size: 1/62 of a recipe
Servings Per Recipe: 62
Amount Per Serving
Calories from Fat: 25
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