Description
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.
Ingredients
- ¼ cup lime juice
- 2 tablespoons white vinegar
- ½ bunch cilantro, chopped
- 1 tablespoon brown sugar
- 1 clove garlic, minced
- ¼ teaspoon salt
- ¾ teaspoon spicy brown mustard
- ¾ cup light olive oil
Instructions
- 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.
Prep Time: 10 mins
Total Time: 10 mins
Servings: 12