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
- 0.25 cups lime juice
- 2 tablespoons white vinegar
- 0.5 bunches cilantro , chopped
- 1 tablespoon brown sugar
- 1 clove garlic , minced
- 0.25 teaspoons salt
- 0.75 teaspoons spicy brown mustard
- 0.75 cups light olive oil
Instructions
-
1
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
Per serving
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