I have moved to making all of my own dressings recently. Mostly it’s because I don’t want all the junk that they put in it to make it able to sit on a shelf for months. But also it is because you can really taste the difference in using fresh ingredients versus additives. Which is especially apparent in this Honey Lime Vinaigrette – the fresh lime juice and zest is what truly sells this dressing.
I just use a Mason Jar in pint size to make my dressings – mostly because I have a bunch that we use for cups. You can certainly use a Salad Dressing Cruet to shake it up – but those lids scare me a little to be honest. With the mason jar, I know the lid is really secure and I can shake it to my heart’s content to make sure it’s mixed all the way.
I, specifically, used this dressing for a Honey Lime Pasta Salad that I made. The corn and onions pair perfectly with the brightness of this dressing. But it would be so good on a Southwest or Tex-Mex salad. It would also be delicious with tacos or quesadillas too.
Now Let’s Get Cookin’!
Honey Lime Vinaigrette
- Pint Mason Jar w/ Lid & Ring
- ¼ cup Honey
- ¼ cup Apple Cider Vinegar
- 1 Lime zest & juice
- ¼ cup Cilantro finely chopped
- 1 tsp Garlic Powder
- 1 tsp Dried Onion
- 1 tsp Dijon Mustard
- 1 tsp Salt
- 1 tsp Cumin
- 1 tsp Chili Powder
- 1 tsp Parsley
- ½ cup Avocado Oil
- Prepare all of the ingedinents.
- Add all ingredients to a mason jar and secure with lid. Shake, shake, shake until all combined.
- Keep in refrigerator until ready to use – up to 7 days.
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
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