We had some leftover limes from when I made the Florida Pie for TWD last week. I didn’t know what to do with them until I came across this recipe for Cilantre-Lime Vinaigrette as posted at EatingWell.com.
We used some of it to top a salad I made with romaine lettuce, tomatoes, carrots, garbanzo beans, corn, peas, beets and parmasean cheese. It’s delicious and very refreshing.
Not bad for my first try at salad dressing, I must say!
- 1 cup packed cilantro
- 1/2 cup extra-virgin olive oil
- 1/4 cup lime juice
- 1/4 cup orange juice
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Pinch of minced garlic (I minced about a clove and a 1/2 – we love garlic!)
Puree cilantro, olive oil, lime juice, orange juice, salt, pepper and garlic in a blender or food processor until smooth.