Dressing not used for the salad will keep, covered in the refrigerator, for up to a week.
This recipe goes with Blackened Shrimp Salad with Jicama and Grilled Corn
Yield: Makes 2 cups
- 1/4 cup cider vinegar
- 1/4 cup fresh lime juice
- 1/4 cup fresh cilantro leaves
- 1 teaspoon honey
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 1/2 cups olive oil
- Process first 6 ingredients in a blender until smooth. Turn blender on high; gradually add oil in a slow, steady stream.
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