Tomato Cilantro Vinaigrette
from Joyce White (Star Tribune 4/21/11) Note: You can substitute a generous 1/2 cup of cooked or canned beets, well drained and chopped, for the tomatoes in this vinaigrette. It's also good with roasted plum tomatoes which offer a delectable burnished flavor to the salad bowl. (good for lettuce but also great for mixing with cooked pasta or rice)
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- 1/2 cup(s) tomatoes coarsely chopped fresh or roasted (see note)
- 1/2 medium onion finely chopped
- 2 tablespoon(s) cilantro or parsley chopped
- 2 clove(s) garlic crushed
- 1 cup(s) olive or grapeseed oil
- 1/4 cup(s) wine vinegar
- 2 tablespoon(s) fresh lime or lemon juice
- 1/2 teaspoon(s) salt or to taste
- black pepper freshly ground
- In a medium bowl combine the tomatoes, onion, cilantro and garlic and mix until blended. Stir in the oil, vinegar, lime juice, salt and black pepper.
- Beat the salad dressing briskly with a fork until well combined.
- If not using immediately, pour the salad dressing into a jar with a lid and refrigerate.
This recipe is a personal recipe added by kimsnorkles and has not been tested or endorsed by MyRecipes.
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Tomato Cilantro Vinaigrette Recipe at a Glance
- COURSE: Salad Dressings