I would just make a basic vinaigrette but use lime for the acid ingredient and add lots of chopped cilantro.
Linda C

Check below. Easy enough to sweeten it if it's too tart.

Here is a link that might be useful: Lime Cilantro

Thanks so much. Will taste until I get it right. Waiter said that he could give me a small amt. in a container but that it would only "last 4 days". Don't know if he knew I would eat all of it in that time frame (LOL) or if it would not be edible in 4 days. Anyway, thanks for the suggestions.

You're welcome. Hope you figure out the formula.

Here is the recipe: Nordstrom's has a cookbook and this can be found there.

Cafe Nordstrom's chipotle lime dressing

Prep time: 15 minutes Makes approximately 1 pint or enough for 8 servings

1/4 cup fresh lime juice
1/4 cup rice wine vinegar
2 teaspoons garlic,minced
1 tablespoon chipotle purée
3 tablespoons honey
1/2 teaspoon kosher salt
1/2 big bunch cilantro,chopped
3/4 cup canola oil

In a blender, combine lime juice, rice wine vinegar, garlic, purée, honey, salt and cilantro. Blend together well. Then slowly add the oil to the blender as it is blending until it is fully emulsified. Remove from the blender and taste for seasoning. Refrigerate until you are ready to serve. Whisk well before tossing with the salad.

Per serving: 210 cal.; 0 g pro.; 8 g carb.; 20 g fat (2 sat., 12 monounsat., 6 polyunsat.); 0 mg chol.; 120 mg sod.; 0 g fiber; 6 g sugar; 85 percent calories from fat.

NOTES: The dressing should be kept cold until it is served and is best when it is blended within 2 hours of being served. You can use this dressing on any salad to which you want to give a Southwest flavor.