Vinaigrettes, at least the way we design them, have a double purpose. They’re a wonderful addition to kick up greens and put their taste over the top. But I also like them as marinades for fish and meats. There’s nothing like a dish that’s marinated until the meat is so tender that it practically slides off the bone and into your mouth. In Middle-Eastern cuisine, some dishes are marinated for days. Okay, so few us are that patient—and in truth it’s really not necessary. Even just a little cuddle time between a dish and these vinaigrettes/marinades is enough to make any meal succulent. I like the Cilantro Lime Vinaigrette as a marinade for fish and chicken recipes.
Recipe information
Yield
makes 1/2 cup
Ingredients
3
2
1
1
3
1
2
Need to make a substitution?
Preparation
Step 1
Combine all of the ingredients and whisk until thoroughly blended.
Step 2
Goes with Mixed Greens with Edamame, Radish, and Avocado (page 91) and Cucumber, Jicama, and Mango Salad (page 83). In addition, this vinaigrette makes a great marinade for fish and chicken.
storage
Step 3
Store in an airtight container in the refrigerator for 7 days.
nutrition information
Step 4
(per serving)
Step 5
Calories: 65
Step 6
Total Fat: 7g (1g saturated, 5g monounsaturated)
Step 7
Carbohydrates: 1g
Step 8
Protein: 0g
Step 9
Fiber: 0g
Step 10
Sodium: 75mg