Thursday night (another rainy evening) we had company for dinner and I decided to make zucchini & corn enchiladas, sweet pepper rice and salad. This dressing is one of my favorites as a companion to any mexican meal.
I tossed in mixed greens, chunks of avocado, red pepper, red onion and pepitas.
Cilantro-Lime Vinaigrette
4 tbsp. fresh lime juice
1 jalapeno pepper, seeded and cored
1 clove garlic
1/4 cup cilantro
1/2 cup extra virgin olive oil
Salt & Pepper
In a blender, combine the lime juice, jalapeno pepper, garlic, cilantro and oil. Blend until the dressing is creamy. Add salt and pepper to taste.
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