LIME-CILANTRO VINAIGRETTE
This is a delicious, tangy vinaigrette. It's so versatile, it can be used for mixed greens or taco salads. Enjoy! Serve immediately or keep in the fridge for 4 to 5 days. I prefer white wine vinegar in this recipe, as opposed to regular white vinegar. You can also use Dijon mustard if you prefer to spicy brown.
Provided by drjwall
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 10m
Yield 12
Number Of Ingredients 8
Steps:
- Blend the lime juice, vinegar, and cilantro together in a blender until smooth. Add the brown sugar, garlic, and salt; blend again until smooth. Spoon the mustard into the mixture. Turn the blender on and slowly pour the olive oil into the dressing mixture in a thin stream; blend until thoroughly combined.
Nutrition Facts : Calories 126.2 calories, Carbohydrate 1.7 g, Fat 13.5 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1.9 g, Sodium 54.3 mg, Sugar 1.2 g
CILANTRO LIME VINAIGRETTE
Cilantro is one of those ingredients that adds bright, fresh flavor to almost any dish it's in. Drizzle this irresistible cilantro lime vinaigrette recipe over grilled steak, avocado salad, sliced tomatoes and more. Don't miss these other homemade salad dressing recipes -Taste of Home Test Kitchen
Provided by Taste of Home
Time 10m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Place the first ingredients in blender. While processing, gradually add oil in a steady stream.
Nutrition Facts : Calories 167 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 75mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
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.
CILANTRO-LIME VINAIGRETTE
Recipe by Our Best Bites - You'll just need a few ingredients that you may already have on hand--canola oil (olive oil was too strong), rice or white wine vinegar (regular white vinegar would also work), lime juice, sugar, Kosher salt, lots of garlic, and cilantro.
Provided by SusieQusie
Categories < 15 Mins
Time 5m
Yield 2 cups, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- In the jar of your blender, combine lime juice, vinegar, garlic, salt, and sugar. Blend until ingredients are completely combined.
- With the blender running, add the oil in a steady stream. Add cilantro and blend until the cilantro has broken down but still maintains some of its texture.
- Serve with greens, on any type of Mexican salad, or use as a marinade.
CILANTRO-LIME VINAIGRETTE OR MARINADE
Recipe using Good Seasons Italian Seasoning Mix from the side of the box! Placed here for safe keeping. States it is excellent as a salad dressing or as a marinade for chicken, flank steak, fish or shrimp.
Provided by januarybride
Categories < 15 Mins
Time 5m
Yield 8 oz, 8 serving(s)
Number Of Ingredients 5
Steps:
- Whisk together all ingredients.
- Serve atop greens, avocado, tomato and shrimp for a fabulous salad or use as a marinade with chicken, flank steak, fish or shrimp.
FAJITA STEAK SALAD WITH CILANTRO-LIME VINAIGRETTE
Two of the all-time greats-steak fajitas and steak salad-come together in an explosion of flavor. Top round steak (often labeled as London broil) is an inexpensive cut that holds up to a powerful marinade and high-intensity cooking while easily feeding a crowd. The cilantro-lime vinaigrette also pulls no punches, beautifully dressing the salad and perfectly coating charred peppers and onions. A little pepper jack cheese, some fresh avocado and a healthy sprinkle of tortilla strips make this salad one big party on a plate!
Provided by Food Network Kitchen
Time 1h40m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the steak: Set a large resealable plastic bag in a medium saucepan and pull the edges of the bag over the sides of the pan for easy access to the bag. Add the vegetable oil, Worcestershire sauce, chili powder, oregano, paprika, lemon juice, garlic, scallion, 1 teaspoon salt and 1 teaspoon pepper to the bag and whisk to combine. Add the London broil and seal the bag tightly. Remove the bag from the pan and use your hands to rotate the meat, coating thoroughly in the marinade. Lay the bag flat on a cutting board and marinate at room temperature for 1 hour, flipping the bag after 30 minutes. (The seasoned meat can also be stored in the refrigerator overnight. Let rest at room temperature for 20 minutes before cooking.)
- Remove the steak from the bag and discard any stuck-on garlic cloves and scallion. Set a grill pan over high heat until just starting to smoke, about 3 minutes. (Or prepare a grill for high heat.) Lightly oil the pan. Place the steak in the center of the pan and grill until the bottom is nicely charred, about 5 minutes. Flip the steak and continue grilling until an insert-read thermometer inserted sideways into the center of the steak registers between 120 and 125 degrees F, 3 to 5 minutes more. Transfer the steak to the cutting board and rest for 10 minutes.
- For the vinaigrette: While the steak rests, whisk the cilantro, olive oil, cumin, lime zest and juice, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper together in a large bowl. Pour half of the vinaigrette into a small bowl and set aside.
- For the salad: Add the bell peppers and onions to the large bowl of vinaigrette and toss to thoroughly coat. Arrange the onions cut-side down and the peppers skin--side down on the same grill pan over high heat and grill until deeply charred, about 4 minutes. Transfer to the same cutting board as the steak.
- Add the remaining vinaigrette back to the large bowl. Add grated cheese and salad greens and toss to combine. Arrange the salad mixture on a large serving platter. Top with the grilled peppers.
- Cut the roots off the onion halves and slice the onions into thin wedges. Arrange on the salad. Thinly slice the rested steak against the grain and arrange in the center of the salad. Arrange the avocado slices around the edge of the platter, then sprinkle tortilla strips over the top of the salad.
CILANTRO-LIME VINAIGRETTE
Provided by My Food and Family
Categories Home
Time 5m
Yield 12 servings, 2 Tbsp. each
Number Of Ingredients 5
Steps:
- Place ingredients in jar with tight-fitting lid; cover with lid.
- Shake until blended.
Nutrition Facts : Calories 90, Fat 9 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 3 g, Fiber 0 g, Sugar 3 g, Protein 0 g
CILANTRO-LIME VINAIGRETTE
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes about 1 1/2 cups
Number Of Ingredients 4
Steps:
- Place cilantro in a food processor and pulse until coarsely chopped. With machine running, add lime juice, then olive oil. Season with salt and pepper.
LIME VINAIGRETTE
My family and I have been enjoying this lime vinaigrette recipe for so long, I don't even remember where I got it from. Sometimes I add dried basil and anchovy paste to add a little variation to the dressing. -Marian Brown, Mississauga, Ontario
Provided by Taste of Home
Time 10m
Yield 0.5 cup
Number Of Ingredients 7
Steps:
- Place first 6 ingredients in blender. While processing, gradually add oil in a steady stream.
Nutrition Facts : Calories 131 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 156mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
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