Cilantrolimedressing Recipes
CILANTRO-LIME DRESSING
After having a delicious TGI Friday's grilled chicken salad, I was determined to figure out the cilantro-lime salad dressing served with it. This is what I came up with. Delicious for a quick summery dinner. Grilled boneless chicken breasts served over a hearty green salad, and this dressing, voila!
Provided by Lin
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Fruit Dressing Recipes
Time 30m
Yield 16
Number Of Ingredients 9
Steps:
- Place the jalapeno pepper, garlic clove, and ginger into a food processor or blender; pulse until the jalapeno and garlic are finely chopped. Pour in the lime juice, honey, balsamic vinegar, and salt, add the cilantro leaves; pulse a few times to blend. Turn the food processor or blender on, and slowly drizzle in the olive oil until incorporated into the dressing. Season to taste with salt before serving.
Nutrition Facts : Calories 86.6 calories, Carbohydrate 6.4 g, Fat 7 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1 g, Sodium 73.6 mg, Sugar 6 g
CILANTRO LIME DRESSING
Delicious for a quick summery dinner. Grilled boneless chicken breasts served over a hearty green salad, and this dressing, voila!"
Provided by Lavender Lynn
Categories Salad Dressings
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Place the jalapeno pepper, garlic clove, and ginger into a food processor or blender; pulse until the jalapeno and garlic are finely chopped.
- Pour in the lime juice, honey, balsamic vinegar, and salt, add the cilantro leaves; pulse a few times to blend.
- Turn the food processor or blender on, and slowly drizzle in the olive oil until incorporated into the dressing.
- Season to taste with salt before serving.
Nutrition Facts : Calories 111.1, Fat 9, SaturatedFat 1.2, Sodium 98, Carbohydrate 8.5, Fiber 0.1, Sugar 8, Protein 0.1
CILANTRO LIME DRESSING
I wanted to reproduce the cilantro lime dressing from el Pollo Loco®. I have been on a poblano pepper kick lately, so here is my version.
Provided by Isabel
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Fruit Dressing Recipes
Time 35m
Yield 16
Number Of Ingredients 7
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Coat poblano peppers with vegetable oil and place on a baking sheet.
- Cook peppers under the broiler until blistered and scorched, about 10 minutes. Transfer peppers to a bowl and cover with plastic wrap until peppers are cool enough to handle. Remove skin from peppers.
- Blend peppers, mayonnaise, lime juice, and garlic in a blender until dressing is smooth. Add cilantro, salt, and pepper to dressing and process until cilantro is incorporated but not smooth.
Nutrition Facts : Calories 105.5 calories, Carbohydrate 1.4 g, Cholesterol 5.2 mg, Fat 11.3 g, Fiber 0.4 g, Protein 0.4 g, SaturatedFat 1.7 g, Sodium 90.4 mg, Sugar 0.4 g
CILANTRO DRESSING FOR SALADS
This dressing is great on a fresh veggie salad, chicken salad, crisp green salad, taco salads or any tossed salad. Especially good on a salad that is accompanying a Mexican entree.
Provided by Bergy
Categories Salad Dressings
Time 15m
Yield 32 tablespoons
Number Of Ingredients 8
Steps:
- Using your steel knife in the food processor mix garlic and salt; process until it is a paste.
- Add cilantro and parsley; process to a fine mince.
- Add vinegar; process for 10 seconds.
- Add oil in a slow steady stream with the processor on.
- Add hot pepper sauce (to match your taste) and a pinch of sugar.
- Chill the dressing for several hours in a glass jar; shake to combine before using.
CILANTRO-LIME VINAIGRETTE
Use with sweet and buttery lettuces such as Boston and Bibb.
Categories Citrus Herb No-Cook Vegetarian Quick & Easy Salad Dressing Lime Summer Vegan Cilantro Gourmet
Number Of Ingredients 7
Steps:
- Stir all ingredients together.
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- In a food processor or blender, combine the cilantro, jalapeno, garlic and salt. Pulse until finely chopped.
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- If the ends of the cilantro stems look brown or old, trim them off, keeping as much of the stem as possible. The stems blend well and have great flavor.
- Cut the stem off the jalapeno, and remove the seeds and ribs from the jalapeno if you desire. Keeping those in will make the dressing more spicy, and they will blend up just fine.
- Place the cilantro, jalapeno, minced garlic, lime juice, yogurt, salt, and pepper into a blender, and blend until smooth, about 30 seconds.
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- Zest and juice the lime. Using a standard, small or immersion blender*, blend the lime zest, lime juice, cilantro, Dijon mustard, maple syrup, garlic powder and onion powder, and kosher salt until roughly chopped. Scrape down the sides of the blender, then add the olive oil. For Creamy Cilantro Dressing: Add all ingredients to a blender.
- Blend for a minute or two until creamy, scraping down as necessary. This will be easier with an immersion blender; a standard blender you’ll have to scrape down often to get it to blend. Serve immediately or refrigerate for up to 1 week. The vinaigrette-style dressing will solidify in the fridge, so bring to room temperature prior to serving.
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- Measure ingredients into the bowl of a mini food processor (or blender). Pulse until well-blended and emulsified. Taste and adjust seasonings, adding more salt and pepper if necessary. (Alternatively, you may measure all ingredients into a jar with a tight-fitting lid and shake vigorously, OR whisk the ingredients together in a bowl.)
- Store leftovers in a sealed container in the refrigerator; allow to come to room temperature and shake well before using.
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- Serve over salad or seafood! Cilantro Lime Dressing can be keep refrigerated for up to a week in an airtight container.
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- Rinse all of your Veggies. Use a knife to cut the sides of the Jalapeño pepper off, then roughly chop into 1″ pieces. Remove the seeds of the Jalapeño Pepper and discard (if you would like the dressing to be spicy, you can leave a few in!)
- Next, add all ingredients to a high-speed blender and process until smooth and creamy, about 45-60 seconds.
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- With the motor running, slowly add olive oil through the feed-tube. Season to taste with salt and pepper (I like 1/4 teaspoon salt and a pinch of pepper). Chill at least 10 minutes to blend flavors.
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- Add all ingredients except olive oil to a blender or small food processor. Pulse a few times to chop up the cilantro.
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- Get your mini food processor, or your Vitamix pitcher and start to add the ingredients one at a time, first the chopped cilantro.
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- Add all of the ingredients to a blender puree until smooth, scraping sides down as needed. Add milk, a tablespoon at a time to reach desired consistency.
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- In a food processor, place the cilantro, garlic, lime juice, maple syrup, coriander, and salt and pulse to combine. With the blade running, pour in the olive oil and process until smooth.
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- Place 1/4 cup Greek yogurt along with all remaining ingredients into a food processor of blender. Pulse mix until combined and blended. You do not want to blend it completely smooth as you want to keep the dressing slightly textured with bits of cilantro visible.
- Transfer the dressing to a small bowl and add remaining 1/4 cup of Greek yogurt. Stir with a spoon until combined. Adjust with more salt or honey to taste, if needed.
- Store dressing in an airtight container or mason jar in the refrigerator for up to 1 week. Use as desired over your favourite salads.
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