Cilantro Lime Salad Dressing PRINT
- YIELD: 8 servings
I had a lot of leftover cilantro (my family love Mexican food), so I whipped up this creamy salad dressing. It was a huge hit, so I quickly wrote down what I used so that I could replicate it.
|1||cup fresh cilantro|
|2||garlic cloves, roughly chopped|
|2||Tbsp red wine vinegar|
|¼||cup cotija cheese (or parmesan cheese)|
|¾||cup extra virgin olive oil|
I am notorious for not measuring, because I adapted this recipe from a more fattening version called “El Toritos Cilantro and Pepita Salad Dressing”.
I recommend that you adjust seasonings to your liking.
In a food processor, add all the ingredients, except for the olive oil.
Process until the ingredients are emulsified and then slowly drizzle the olive oil until the dressing appears rich and cream.
You can substitute non-fat Greek Yogurt, instead of mayonnaise for a leaner version.