Enjoy this recipe that was featured in the October 2009 issue of Phoenix Home & Garden magazine.

(Use for the Southwestern Yam Salad)
Makes 1 cup

¼ cup fresh squeezed lime juice
1 teaspoon kosher salt
Freshly ground black pepper to taste
½ cup extra-virgin olive oil
¼ cup walnut oil

1. In a small mixing bowl, whisk together lime juice, salt and pepper.
2. Gradually whisk in enough olive and walnut oils to make a smooth dressing with a balanced taste.
3.Use immediately, or store covered in the refrigerator for up to 1 week.