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Caper and Lime Vinaigrette

Caper and Lime Vinaigrette

  • Prep

  • Ready In

Tatiana

It's easy and fast. It goes well with crab cakes, a fresh light salad, or fish.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 127 kcal
  • 6%
  • Fat:
  • 13.6 g
  • 21%
  • Carbs:
  • 2.2g
  • < 1%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 226 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Whisk olive oil, lime juice, capers, parsley, garlic, salt, and pepper together in a bowl.
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Reviews

Jilly
4
5/16/2013

I really enjoyed this simple vinaigrette and followed the recipe to a "T" which is rare for me. I had all the ingredients on hand, so it was quick and easy. It's very light and doesn't have the usual vinegary tang... I love it both ways, but this was a refreshing change of pace. It calls for a LOT of parsley, but I think that is what keeps it tasting lemony and light even with the sharper flavors of lime and capers... so don't be afraid of the parsley! I can see how it would taste wonderful with seafood as Tatiana suggested in her description. I served it with a spinach and romaine salad, threw in some red onion, peeled/seeded/diced cucumber, both fresh and roasted red peppers, and a little parm. Very fresh and light which complemented my other ingredients. For serving purposes, FYI... I used about 2/3 of a "bunch" of spinach and the same amount of a "head" of romaine along with the veggies listed above, and there was plenty of dressing. I find that most salads taste best when they aren't drowning in dressing but gently tossed with a modest amount, and this is no exception. This recipe actually yields enough for about 6 servings.