|Emma had her best friend Maddie over to play!|
I love to make my own salad dressings because you can modify them to suit your tastes! Lots of the dressings on the store shelves have such muted flavors and are too sweet, too salty, or too oily! Every once in a while, I crave the flavor only a store-bought Italian dressing can provide and the Hidden Valley ranch dressing always tastes great on anything - and the kids eat it too!
But, cream-of-the-crop, give-it-the-top, this Cilantro-Lime Vinaigrette is my favorite dressing in the whole wide world. Now, you probably have to be a bit of a cilantro lover to like it. However, I have served it to a couple people who detest cilantro and even they liked it. Or so they said. Maybe they didn't really but were too polite to say otherwise.
Either way, I really, really love this dressing. Paul also really, really loves this dressing. It comes from one of our favorite restaurants. I had a salad with tossed with this vinaigrette and asked the chef for the recipe. He gladly gave it to me and I have been making it at home ever since! Ironically, whenever I go back to that restaurant, I'm so tempted to get the same salad each time even though I can technically recreate it at home. You'd think I'd want to try something else on their fabulous menu - like the trout, salmon, or prime rib - but this dressing just makes salad so incredibly delectable!
|Certainly an unappetizing-looking dressing. But trust me - it's delicious!|
Here are some ideas for using this dressing:
Salad #1: Mixed greens, sugared pecans, julienned jicama, chopped tomatoes. Simple and yummy.
Salad #2: Baby Spinach, segmented oranges, sugared pecans, feta cheese.
Salad #3: Baby Arugula, quinoa, feta cheese, roasted salmon fillet with extra dressing drizzled over the salmon. (My FAVORITE)
Salad #4: Baby Arugula, freshly sauteed shrimp, segmented grapefruits, red onion.
|Today's Salad: Orange segments, red onion, spinach, and lemon quinoa pilaf.|
from Firebirds Restaurant
2 tablespoons cider vinegar
2 tablespoons lime juice (fresh is best - I've tried the bottled and it really doesn't work in this recipe!)
2 tablespoons honey
1 1/2 tablespoons chopped fresh garlic
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup fresh cilantro (I add more if I feel cilantro-y!)
1/2 cup olive oil or vegetable oil
Add all the ingredients into a blender except the oil. Blend until smooth, scraping down if necessary. With the blender set on low, slowly drizzle in the olive oil and blend until completely emulsified.