INGREDIENTS​​

1/2 cup fresh lime juice
1/2 cup honey
1/4 cup red wine vinegar
1 cup vegetable oil
2 cloves garlic, minced1 tablespoon chopped chipoltle in adobo



STEP BY STEP INSTRUCTIONS​​

Place all ingredients in a pint jar with a tight fitting lid.

Shake well to combine.

NOTE:  If you would like this mixture to stay blended you can add 2 tablespoons of Dijon mustard and shake or use an immersion blender.  This will render a creamy dressy that will stay together longer before separating.

Refrigerate dressing and use within two weeks of preparing.

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ENJOY!

Honey Lime &

Chipoltle Vinaigrette

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