I love salad. And, really… just about every kind of salad greens. Most weeks, when I go to the grocery store, I pick up about lots of bags of lettuce.
Confession: Most nights I eat a whole bag of lettuce! I know… that’s a lot of greens. In reality, when I walk in the door at night, I’m usually STARVING. Rather than inhale my dinner, I try to enjoy a salad first… to help me calm my hunger.
Because I eat so much salad, I love to try new types of salad dressing. This weekend, I made my first cilantro-lime vinaigrette, with simple ingredients I had on hand… and inspired by my lovely blogger friend Marisa.
Completely light and fresh, this vinaigrette is completely guilt-free, while packing a huge flavor punch. Perfect for nights where you’ll be eating Mexican food for dinner, as well as any other day of the week. Note: I lightened up Marisa’s original recipe by using half the oil.
Adapted from Uproot from Oregon
¼ of a bunch of cilantro
1 lime, juiced
1 Tbsp. white vinegar
1 tsp. agave nectar
½ tsp. dijon mustard
Pinch of salt and garlic powder
1/4 cup canola oil
1/4 cup water
1. In a food processor or blender, add all ingredients for the vinaigrette.
2. Blend until most of the cilantro is dispersed, and adjust to taste.
3. Pour into a dressing holder or mason jar and refrigerate until use.
CAL 47; CARB 1g; FAT 5g; SAT FAT 1g; PROT 0g; FIB 0g; SUG 1g
WW Points+: 1; WW Smart Points: 2