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Citrus-Chimichurri Vinaigrette

Citrus-Chimichurri Vinaigrette

Orange and lime juice take the place of vinegar in this dressing for some fresh-squeezed flavor.

 

This recipe goes with Tropical Salad with Pork Kabobs and Citrus-Chimichurri Vinaigrette

Southern Living AUGUST 2011

  • Yield: Makes about 1 cup
  • Hands-on:10 Minutes
  • Total:10 Minutes

Ingredients

  • 1/2 cup loosely packed fresh flat-leaf parsley
  • 1/4 cup loosely packed fresh cilantro
  • 1 garlic clove, coarsely chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarsely ground pepper
  • 3 tablespoons fresh orange juice
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon ground red pepper
  • 1/3 cup olive oil

Preparation

Process first 8 ingredients in a blender or food processor until smooth, stopping to scrape down sides as needed. Turn blender on high; gradually add oil in a slow, steady stream. Cover and chill 30 minutes. Store in refrigerator up to 24 hours.

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Citrus-Chimichurri Vinaigrette recipe

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