Chili and Lime Dressing
Serve the dressing on shrimp or chicken salad over mixed greens and garnish with fresh cilantro leaves. Low Fat and Low Carb!

Makes 1/2 cup

• 2 1/2 tablespoons fresh lime juice
• 1 1/2 teaspoons minced seeded jalapeño chili
• 1 teaspoon minced peeled fresh ginger
• 1 garlic clove, pressed
• 1/2 teaspoon sugar or splenda
• 3 tablespoons canola oil or extra virgin olive oil
• 1 tablespoon oriental sesame oil

Whisk first 5 ingredients in small bowl to blend. Gradually whisk in vegetable oil and sesame oil. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)

Per 1 Tablespoon Serving: 63 Calories; 7g Fat (94.3% calories from fat); 1g Saturated Fat; trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

COOKS NOTE: This is somewhat spicy, so use sparingly - One tablespoon is more than enough.

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