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

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Recipe Summary

prep:
10 mins
total:
10 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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Nutrition Facts

127 calories; protein 0.3g 1% DV; carbohydrates 2.2g 1% DV; fat 13.6g 21% DV; cholesterolmg; sodium 129.3mg 5% DV. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/16/2013
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. Read More
(5)
3 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/16/2013
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. Read More
(5)
Rating: 4 stars
11/05/2017
The flavor lacked a little so I added a little more lime and salt Read More
(1)