Cilantro Vinaigrette
Recipe: #11269
November 20, 2013
Categories: One-Pot Meal, Gluten-Free, Kosher, Low Carbohydrate, Low Cholesterol, No Eggs, Non-Dairy Vegan, Vegetarian, Lime, Oil, Herbs, Salad Dressing, more
"This is best made the day before using and refrigerated so flavors can meld. Serve over a bed of greens and avocado slices. Makes 1 cup"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (45.1 g)
- Calories 248.3
- Total Fat - 27.2 g
- Saturated Fat - 3.8 g
- Cholesterol - 0 mg
- Sodium - 265 mg
- Total Carbohydrate - 2.2 g
- Dietary Fiber - 0.5 g
- Sugars - 0.5 g
- Protein - 0.3 g
- Calcium - 12.3 mg
- Iron - 0.6 mg
- Vitamin C - 4.8 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Place all ingredients except oil in a food processor or blender. Process until combined.
Step 2
With the machine running, slowly pour oil through opening in lid or feeder tube and process until emulsified.
Step 3
Taste for seasoning (and more cilantro or cayenne if needed).
Step 4
Pour into a glass jar with lid and refrigerate for at least 1 hour but preferably overnight.
Tips
No special items needed.
2 Reviews
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