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Cilantro Lime Dressing Recipe

Ingredients
  • 1 clove garlic
  • 3/4 teaspoon minced fresh Ginger Root
  • 1/4 cup Lime Juice (2 1/2 limes)
  • 1/4 cup Honey (or more to taste)
  • 1 Jalapeno Pepper (seeded and coarsely chopped)
  • 2 teaspoons balsamic vinegar
  • 1/2 teaspoon Salt (or to taste)
  • 1/4 cup fresh Cilantro (or more to taste)
  • 1/2 cup extra virgin olive oil
Directions
Place jalapeno, garlic and ginger in a food processor or blender; pulse until finely chopped. Pour in the lime juice, honey, balsamic vinegar and salt. Add cilantro leaves and pulse a few times to blend. Turn the food processor on and slowly drizzle in the olive oil until incorporated. Season to taste with salt. Good with chicken breasts over salad or to dress a vegetable salad.
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salad dressing Article
Salad Dressing Selection | Types of Salad Dressing | How to Dress a Salad A type of sauce that may use mayonnaise or a vinaigrette combined with other ingredients to create a topping or flavoring that can be mixed into salad greens or salad items being prepared.
Glossary Terms
lime pickle relish Glossary Term
Most often, this condiment is a traditional relish used to flavor food dishes in India where pickles so frequently are served during meals.
ginger miso dressing Glossary Term
A sauce that serves well as a salad dressing, a marinade or a stir-fry seasoning. When served with fish, poultry, salad greens, vegetables, or pasta this sauce provides a mildly tangy ginger flavor enhanced with sesame and miso (soybean paste).
This sweet lime has a yellow rind that contains aromatic oil. It has a light yellow flesh, which lacks acidity and contains very few seeds.
tahitian lime Glossary Term
There are two types of Tahitian limes, Persian and Bearss, which are very similar to each other. The Tahitian Persian lime is slightly larger than Tahitian Bearss lime.
bearss lime Glossary Term
A Tahitian lime that is slightly smaller but very similar to the Tahitian Persian lime. It is greenish yellow when ripe but is harvested to be sold when it is still green because the acidity level is higher, which provides a better flavor.
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