For the lime vinaigrette: 4 ounces fresh lime juice; 4 ounces extra-virgin olive oil; Zest of ¼ lime; 1 teaspoon dark brown sugar; Kosher salt and freshly ground black pepper; For the salad: ...

Spice-Rubbed Pork Loin With Corn Salad and Lemon-Lime Vinaigrette 6 to 8 servings There are many wonderful prepared spice rubs, but here I've shown how easy it is to throw together a rub from what ...

This Oct. 13, 2011 photo shows sweet potatoes with lemon-lime A splash of white balsamic vinegar helps balance the sweetness in Sweet Potatoes with Lemon-Lime Vinaigrette. Our goal was simple ...

Refrigerate the salad (without the chips) and any remaining vinaigrette for up to 3 days. In a large bowl, whisk together the oil, lime juice, hot sauce and honey until thoroughly combined.

Adapted from “Potato Salad,” by Debbie Moose (Wiley). Serves 6. Ingredients 2 pounds sweet potatoes 1 cup sliced red onion Juice of 1 lime 1/2 cup olive oil 1/2 teaspoon salt 1/2 teaspoon ...

2 bunches arugula, washed and dried well. 1. In a small bowl, whisk together the lime juice, garlic and cilantro. Add the oil in a steady stream and whisk until the dressing is emulsified. Adjust ...

Q. I remember a yummy salad I ate at Aruba restaurant. It had a lime vinaigrette from what I can remember. I would greatly appreciate a copy of the chef’s recipe for this delicious salad.

Zest limes into a small bowl using a Microplane grater. Squeeze juice from limes, adding vinegar as needed to equal 1/4 cup. Add lime juice-vinegar mixture, sugar, soy sauce, and oil to zest in ...

Food Network star Chef David Rose made a Grilled Watermelon Salad with Tequila-Lime Vinaigrette. David's cookbook, Eggin': David Rose Cooks on the Big Green Egg will be released in November, and ...