This zesty vinaigrette will liven up a salad or marinate a meat with ease. Toss it over mixed salad greens and chopped jicama, or brush it on grilled chicken or steak as it cooks. The cilantro and lime offer bright flavor and color, and this concoction takes only minutes to make, eradicating the need for dubious store-bought dressings.
½ cup packed cilantro leaves and stems
¼ cup extra-virgin olive oil
2 tablespoons freshly squeezed lime juice
Zest of 1 lime
2 tablespoons rice vinegar
2 garlic cloves, minced
¼ teaspoon freshly ground black pepper
In a food processor or blender, purée the cilantro, olive oil, lime juice and zest, rice vinegar, garlic, and pepper. Use immediately, or refrigerate in an airtight container for up to two days.
Substitution tip: Instead of cilantro, this vinaigrette can be made with an equal amount of parsley for a more neutrally flavored vinaigrette.
Per Serving Calories: 50; Total Fat: 5g; Saturated Fat: 1g; Cholesterol: 0mg; Carbohydrates: 1g; Fiber: 0g; Protein: 0g; Phosphorus: 2mg; Potassium: 12mg; Sodium: 1mg