Spicy Cilantro Vinaigrette
From EatingWell: July/August 2013
This lime-cilantro vinaigrette recipe has South American flair with the addition of jalapeño, lime juice and cumin. Serve this cilantro salad dressing recipe on a green salad or as a dipping sauce for grilled meat, seafood or veggies.
- 1 cup cilantro
- 1/2 cup canola oil
- 1/2 cup lime juice
- 2 small cloves garlic
- 1 medium jalapeño pepper, halved and seeded
- 1 teaspoon ground cumin
- 1 teaspoon sugar
- 1 teaspoon salt
- Place cilantro, oil, lime, garlic, jalapeño, cumin, sugar and salt in a blender or food processor and puree until smooth. Or blend in a large glass measuring cup or wide jar with an immersion blender.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 3 days.
Per 2-tablespoon serving: 106 calories; 11 g fat (1 g sat, 7 g mono); 0 mg cholesterol; 2 g carbohydrates; 0 g added sugars; 0 g protein; 0 g fiber; 234 mg sodium; 29 mg potassium.
Carbohydrate Servings: 0
Exchanges: 2 fat
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- Total Time
- 15 minutes or less
- 8 or more
- Main Ingredient
- Vegetarian, other
- Preparation/ Technique
- Type of Dish
- Salad dressing
- Ease of Preparation
- July/August 2013