- At Home
Last week we didn’t get off to the healthiest start with cupcakes, so I’m here to make amends with a delicious salad dressing recipe. One of my dearest friends convinced me a while back that making your own salad dressing was definitely the way to go. Both she and her husband are fantastic chefs so I knew I needed to listen up.
Before recently, I had just about one salad dressing I would make. It was balsamic vinaigrette. To be honest, most of the time I wouldn’t even make that one. I’d just purchase it from my local grocery store, because I thought it was a lot easier and more convenient.
But after talking about it with my friend it started to really sink in that making your own dressing made the most sense. First, the ingredients are more vibrant and fresh, plus it can be a lot more economical than some of the expensive store bought kinds.
Once I began to make my own I started to prefer my dressing to the bottled ones. After a month or two I actually started to dislike some of the bottled dressings I had sitting in my fridge. They just couldn’t compare to a lively, fresh dressing. Now with a lot of gratitude for my friend’s inspiration, I am in full experimental mode. I like to change things up and not eat the same dressing all the time. The great thing about making your own is that you can make as little or as much as you need.
I’ve gotten so enthralled with making dressing that you can now find me traveling to Spokane to visit a fantastic little olive oil shop. All I have to say is do an olive oil tasting at least once in your life. The different flavors will blow you away.
My other latest obsession is cilantro. For some reason I can’t seem to get enough of the stuff. The cilantro lime vinaigrette dressing I created for you today has a nice Mexican flair, which makes it great for pairing with your favorite Mexican dishes.
Please enjoy, and make your own dressing!
In a food processor add lime juice, vinegar, and salt. Pulse a few times to mix.
Add garlic and cilantro and pulse until finely chopped. Add olive oil and pulse to combine.
Store dressing in the fridge in an airtight jar.
To serve shake or whisk the dressing vigorously, as it does settle.
Try serving this dressing over an entrée salad of romaine, rice, pinto beans, and a few broken tortilla chips. It makes a great meal if you ask me! The cilantro lime vinaigrette is also wonderful on pasta salads.
To Print, Email, or Text recipe click here.
What are your favorite salad dressings? What are the flavors you love in them?
With love & gratitude,
p.s. Here are the links to my 2 latest posts for Brooke Burke’s 30 Day Slim Down