Mexican Cilantro-Lime Dressing


This is wonderful on any green or taco salad.  But, branching out, this is especially delicious with Peruvian Steak Sweet Potato Bowl or Slow Cooker Cilantro-Lime Chicken.--Barb L.

 

Yield: About ½ cup

Ingredients:

½ cup fresh cilantro leaves, minced

7 Tbsp Flying Olive Mild Extra Virgin Olive Oil

1 Tbsp Flying Olive Lime, Cilantro and Roasted Onion, Chipotle (spicy) or more of the Mild EVOO used above

2 Tbsp freshly squeezed lime juice (about 1 ½-2 limes)

2 Tbsp water

1 Tbsp Flying Olive Gravenstein Apple, Mango, or Pineapple Balsamic Vinegar

1-2 tsp honey or other sweetener, to taste

½ tsp ground coriander or cumin

1/2-1 tsp garlic powder

½ tsp dried Mexican or traditional dried oregano

Salt and freshly ground black pepper to taste

A few drops, if desired, Flying Olive Chipotle Extra Virgin Olive Oil to add a little kick

Directions:

Measure all the ingredients into a blender or mini food processor. Blend until well emulsified. Taste and adjust seasonings. Add more sweetener, salt, and pepper as necessary.

Store in the refrigerator until ready to use. Let the dressing come to room temperature and shake well before using. Store any remaining dressing in the refrigerator for up to 5 days.

Submitted by Barb L.