"If you love lime, you'll love this sweet, tangy, flavorful dressing that's a great alternative to vinegar- or mayo-based dressings. It's a wonderful salad accompaniment for a Mexican (or any) meal!" — CALLALILLIE
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extra-virgin olive oil
fresh lime juice
2 1/2 tablespoons
1 1/2 teaspoons
I wanted a dressing to complete a salad that was being served with a Mexican meal. I threw together romaine, black beans, corn, green onion, tomatoes and crushed corn chips. The dressing was just what I was looking for to complete our meal. If you like lime you'll like this dressing. Its fresh and full of flavor. I will try it again with the addition of grilled chicken and cheese for a main dish. yummy!
I thought this was just ok. Made it for supper club to go on salad paired with a southwestern style chili. To me it was inconsistent. Either it was a little bland or a very strong honey taste. I shook it well each time, but the ingredients didn't blend as well.
Really good! I normally don't use dried cilantro, but I tried it in this and really liked it - sort of how I like fresh basil and dried basil as different herbs altogether. I also thought the sweet-to-sour was right on for this - and the serving size is perfect (I cut the recipe in half). We had this on a spinach and red lettuce salad with red and green peppers and jicama. Nice! Thanks for the recipe!
I found this recipe at the last minute when I was serving salad and realized I had no dressing (except an old bottle of whatever in the back of the fridge...) I had a few limes that needed to be used and found this to inspire me.
It is YUM! My husband loved it and I found myself sticking my finger in the bowl and eating it straight... (yes mom, I know I was brought up better than that - sorry!)
If you love lime - you'll love this dressing.
My husband and daughter liked it. I thought it had too much cumin. I would cut the cumin in half next time. Thanks!
This was a great complement to our Margarita Salmon dinner last night. I cut the cumin to one teaspoon and used fresh cilantro. I made a salad with fresh broccoli, mushrooms, tomatoes and red onions. Poured the dressing over my salad and let sit in the refrigerator for an hour or so to marinate. Topped with a few shreds of white cheddar cheese...ummm...ummm...good.
Exactly what I was looking for and hoped it would taste like. Reduced olive oil to 1/4c. Made this to dress Chicken Fiesta Salad from this site. Amazing .....and thanks!
Excellent! Didn't have cilantro, so made without. Dressed some mesclun greens. The tang of the lime/honey with the bitterness of the greens was sublime.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 127
A tangy dressing that’s perfect with grilled chicken salads.
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