This dressing is in the Serve It Up! tennis cookbook, which I helped compile with Sharon WIlliams to raise funds for Autism research and the CARD center at U.M.. While it’s suggested in the cookbook to be served on a salad with greens, roasted corn, cherry tomatoes, shredded jack cheese and roasted red pepper (with shrimp or chicken added if desired) it also notes that it’s great on pasta. I think it would make a delicious Pasta Salad with those very ingredients. It is a slightly sweet, very flavorful dressing.
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
Course: SaladDifficulty: Easy6
servings7
minutesThis 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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