A unique, zesty dressing!

Andi

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Recipe Summary

prep:
10 mins
total:
10 mins
Servings:
10
Yield:
1 1/4 cup
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Blend lime juice, cilantro, vinegar, garlic, cumin, and salt in a blender until smooth. Stream olive oil into the mixture while continuing to blend until emulsified into a smooth, pourable dressing.

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Nutrition Facts

60 calories; protein 0.4g 1% DV; carbohydrates 2.6g 1% DV; fat 5.6g 9% DV; cholesterolmg; sodium 3.6mg. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/03/2017
I picked this recipe because I wanted a dressing to go with my Mexican dinner. It didn't disappoint but because I make my own dressings often I did make some proposition changes. I usually make dressings 2-1 oil to vinegar (or acid). So I used 1 small lime which yielded about 1/8 cup then I added 1/8 cup of apple cider vinegar 1/2 cup of oil olive 1 large garlic clove 1 tsp cumin and a bunch of cilantro and salt to taste. It was perfect with the Boston lettuce small tomatoes roasted corn green onions avocado and corn chip salad. Read More
(2)

Most helpful critical review

Rating: 3 stars
09/07/2013
Sorry but the measurements are really off in this recipe and what you end up with a thin/watery dressing that will not emulsify and falls off your salad greens. The standard salad dressing ratio is 3 to 1. Also understand that if you start adding a lot more olive oil your fat grams will increase. I'm giving this 3 stars based solely on taste not the consistency. I do like the layers of flavor that the bright lime juice and the fresh cilantro bring to the vinaigrette but proportions need to be modified to reach the right vinaigrette consistency. Very "Mexican" tasting to me but I can see using this on a bean salad pasta salad or maybe even drizzled on some nachos. It has possibilities other than just a salad dressing. Maybe even add a little dijon mustard to help the emulsion. Read More
(1)
9 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2
Rating: 4 stars
08/18/2014
I wouldn't say the measurements are really off, but I did make some adjustments. I added a bit more cilantro, garlic, and apple cider vinegar. I also drizzle the dressing on my salad and stir it all together to minimize the amount of dressing used. Read More
(2)
Rating: 4 stars
05/03/2017
I picked this recipe because I wanted a dressing to go with my Mexican dinner. It didn't disappoint but because I make my own dressings often I did make some proposition changes. I usually make dressings 2-1 oil to vinegar (or acid). So I used 1 small lime which yielded about 1/8 cup then I added 1/8 cup of apple cider vinegar 1/2 cup of oil olive 1 large garlic clove 1 tsp cumin and a bunch of cilantro and salt to taste. It was perfect with the Boston lettuce small tomatoes roasted corn green onions avocado and corn chip salad. Read More
(2)
Rating: 4 stars
04/10/2014
The proportions are a bit off making it a bit too liquidy. I almost doubled the cilantro halfed the lime (only because that's all I had) and added about 2tsp of jalapeño juice and it was wonderful! Would have been nice to have it thicker but taste great and had enough flavor. Read More
(2)
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Rating: 3 stars
09/07/2013
Sorry but the measurements are really off in this recipe and what you end up with a thin/watery dressing that will not emulsify and falls off your salad greens. The standard salad dressing ratio is 3 to 1. Also understand that if you start adding a lot more olive oil your fat grams will increase. I'm giving this 3 stars based solely on taste not the consistency. I do like the layers of flavor that the bright lime juice and the fresh cilantro bring to the vinaigrette but proportions need to be modified to reach the right vinaigrette consistency. Very "Mexican" tasting to me but I can see using this on a bean salad pasta salad or maybe even drizzled on some nachos. It has possibilities other than just a salad dressing. Maybe even add a little dijon mustard to help the emulsion. Read More
(1)
Rating: 5 stars
06/03/2019
Very tasty dressing - I liked it a lot. I didn't have apple cider vinegar so I used red wine vinegar instead. I kept the proportions the same but added a bunch more fresh cilantro. Read More
Rating: 2 stars
05/11/2020
Wow! To acidic for my taste. I agree with the others, something is wrong with the ingredient measurement. Had to add a little sugar and light sour cream. Don’t know if I will keep it though. Will wait a couple of days to see if it mellows out. Read More
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Rating: 1 stars
08/25/2016
Way too sweet. Read More
Rating: 1 stars
07/16/2019
I'm sorry to be negative but this was a waste of good ingredients. I couldn't finish my salad and the rest went down the drain. Read More
Rating: 5 stars
12/11/2014
Thank you for this recipe I really liked it! I tend to water my dressings down a bit anyway so I really appreciated the lightness of this dressing. Read More