On Cinco de Mayo, I tried several new Latin dishes from around the Internet that ended up being one of mine and Superhubby’s favorite meals. Along with the Slow Cooker Salsa Verde Chicken and Arroz con Gandules, I also made this Cilantro-Lime Dressing Recipe that I found on Allrecipes.com. I am not normally one to make homemade dressings but I did not want the cilantro to go to waste. Superhubby and I had gone on a date and he had a salad with this type of dressing and I loved it. I came home and found this gem, and it’s being added to our family favorites cookbook.
The first time I made it, I did not have the full amount of honey that the recipe called for, maybe a 1/4 cup and I think it actually came out better than the second time when I put the full amount.
Yumminess Rating: 5 of 5 stars
RA ease of prep: 2 of 5 stars (only because I have a horrible, non RA friendly mini food processor that is impossible to use. There is a lot of chopping of garlic, ginger and removing leaves from cilantro, but this one is worth the time and effort!)
1 jalapeño pepper, seeded and chopped (I omitted when I make for company)
1 clove garlic
3/4 tsp peeled, minced fresh ginger root
1/4 cup fresh squeezed lime juice
1/3 cup honey (too thick and sweet for me, I would use 1/4 cup)
2 tsp balsamic vinegar
1/2 tsp salt, or to taste
1/4 cup packed cilantro leaves
1/2 cup extra virgin olive oil
1. Combine jalapeño, garlic and ginger in food processor or blender. Pulse until finely chopped.
2. Pour in lime juice, honey, balsamic vinegar, salt and cilantro leaves. Pulse several times until well blended.
3. With blender or food processor on, slowly drizzle olive oil until well incorporated with other ingredients.
4. Season with additional salt, if desired.
Serving suggestion pictured includes the Cilantro-Lime Dressing on top of a salad with the following ingredients:
Leftover chicken and salsa filling from Chicken and Cheese Chimichangas
Crushed Tortilla Chips
What a delicious salad I made for lunch using leftovers…small victory for me!