Cilantro Lime Vinaigrette

I've been making salads all summer and I like to make my salad dressings homemade. This recipe caught my eye as I love cilantro and always have some in the fridge waiting to be used. The only change I made was I used Dijon mustard instead of spicy brown mustard. Next time will add some color to my salad, like cherry tomatoes. My salad ingredients were mixed greens, avocado, red onion and sliced chicken breast and feta. This salad dressing is a bright green and has a crisp fresh flavor.

I love this recipe, though I cut the oil down to 1/2 cup to make it more weight watchers friendly. It still is 2 points per TBS roughly. It goes well with the milder salad greens, I find. The first salad I put it on was mesclun with arugula and it was a bit much. It was much better on romaine with tomatoes. I bet this would also be good on chicken or as some kind of marinade. I plan to experiment with this. I also find it a great recipe for using up cilantro. I always seem to let bunches go bad. Now I won't ever.

Cilantro Lime Vinaigrette

Ingredients

1 cup loosely packed cilantro

1/4 cup oil

1/4 cup lime juice (~2 limes)

1/2 jalapeno, coarsely chopped (optional)

1 small clove garlic, minced

salt and pepper to taste

Directions

• Puree everything in a food processor until smooth.

Read more >> Cilantro Lime Vinaigrette @ closetcooking.com

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