I used this dressing recently to go on a salad with a Mexican Meal of Grilled Pork and Poblano Souffle. In that case, I used sliced Romaine, jicama, red onion, tomatoes, orange slices and pumpkin (pepita) seeds. A very versatile dressing, it also works on salads with Asian meals, or, in Seafood Salads as seen below with arugula, avocado and boiled shrimp. It lasts in the fridge about a week.

Cilantro Lime Dressing

Recipe by Sharon WIlliamsCourse: SaladDifficulty: Easy

Servings

6

servings

Prep time

7

minutes

This very versatile, fresh dressing packs a punch on many different kinds of salads.

Ingredients

• 1/3 cup seasoned rice vinegar

• 1/4 cup fresh squeezed lime juice

• 1 garlic clove

• 2 tsp. chipotle chilies

• 1/4 cup honey

• 3/4 cup canola oil

• 1 cup cilantro

• 1/2 tsp. salt

Directions

• Chop cilantro and set aside.
• Peel and mince garlic and set aside.
• Add all ingredients, except oil and cilantro into a food processor and blend.
• Add cilantro to processor and pulse to combine.
• Taste dressing and adjust seasonings as needed.

Notes

• I add less honey and oil, but I suggest trying the recipe as is once and then tweaking it to your tastes.

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