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Description:
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I have never seen this show, but ran across the Web site and tried this vinaigrette tonight and was so impressed I had to share. It is sweet and spicy and the cumin lends a smokey flavor as well.
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Ingredients:
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Juice of one lime 1 small garlic clove, crushed to a paste
½ tsp coarse salt
½ tsp black pepper
¼ tsp cumin
1/8 tsp cayenne pepper
1 packet Splenda
3 tablespoons extra virgin olive oil
4 cups fresh mixed greens, washed and dry
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How To Prepare:
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1. Finely mince the garlic on a cutting board, top it with the coarse salt. Lay the blade of chef's knife flat across the minced garlic, press down, and repeatedly draw the edge of the blade across the garlic in a stroking motion to crush the garlic and salt into a slightly chunky paste.
2. Place the garlic and salt paste into small bowl, add the lime juice, pepper and spices, and the Splenda and combine. Set aside for at least 5 minutes to marry the flavors.
3. Just before serving, whisk in the olive oil to make a smooth emulsion.
4. Pour dressing over greens, toss to coat lightly and evenly, and serve.
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Number of Servings:
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about 2 or 2.5 based on preference
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Carbs per serving - include all nutritional information if known:
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Per site TOTAL - 2.7 total carbs 1.3 fiber 1.4 net carbs 110 calories 1 protein; From my calculations it was 4.3 net carbs for the batch of dressing alone and about .85 per Tablespoon
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Preparation Time:
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15 min.
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Effort (Easy, Average, Difficult):
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Easy
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Source:
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Low Carb Cookworx Episode 5: “No Fuss Caribbean Dinner”
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