Caper and Lime Vinaigrette

Caper and Lime Vinaigrette

1 Review 1 Pic
  • Prep

    10 m
  • Ready In

    10 m
Tatiana
Recipe by  Tatiana

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

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

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

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Review (1)

Rate This Recipe
Jilly
4

Jilly

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.

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Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

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