Lime-Cilantro Vinaigrette

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.

Lime-Cilantro Vinaigrette

Adapted from Uproot from Oregon

Serves 11

INGREDIENTS

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

INSTRUCTION

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.