Cilantro Lime Vinaigrette Dressing

12Cilantro is an annual member of the carrot family that has been grown for thousands of years. It is popular in South American, Mexican, Asian, and Mediterranean dishes. The leaves are used as seasonings in salsas, guacamole, grain salads. The seed is called coriander. Unripened, it has a citrusy flavor and can be used like fennel as a breath freshener, or as a flavoring for fish dishes. The ripened coriander is milder and is used in pickles, curries, bakery, sorbet, etc. The root is also added to curries, and the stems to bean dishes. The oil from the seed is used in perfumes, toothpastes, liquors and massage oils.
~ How To Garden Advice .Com

Cilantro tends to be a herb that people either love or hate. Personally, I love the bright green flavor that cilantro brings to meals and I add it to salsa, salads, guacamole, garnish soups, and I even enjoy it blended into my green smoothies.11

One of my goals this summer was to come up with recipes for salad dressings. Homemade vinaigrette is simple to throw together, composed of common staples, and is free of additives and preservatives. Also, in the summer I have easy access to fresh herbs outside in my container garden. My Orange Dill Vinaigrette Dressing was a hit so I thought that I would experiment with cilantro.

When it comes to salad dressing I tend to really like it to be tangy. On the rare occasion when I purchase bottled dressing I cut half of the bottle with lemon and vinegar. Therefore, if you do not prefer your dressing on the tart side, you may want to make some adjustments to my recipe. I used raw apple cider vinegar in the Cilantro Lime Vinaigrette that I made today. I find that raw apple cider vinegar does have quite a sharp taste to it so if you want a dressing with less tang you could use a milder vinegar. Rice vinegar tends to be less acidic and balsamic vinegar is much sweeter (if you use an aged balsamic vinegar you might want to use some water to thin it a bit. White balsamic vinegar is also a great choice). I keep the oil to a minimum in my vinaigrette to keep it waist line friendly and you could add extra oil to make the vinegar less pungent. The addition of sugar or Stevia would also balance out the tangy vinegar. Taste as you blend the dressing (I like to use pieces of celery to dip in the blender) and tweak and satisfy your taste buds.

If you want a creamy dressing you can take a serving of the Cilantro Lime Dressing and mix it with a Tablespoon or two of sour cream or plain Greek yogurt. I tried this method with Vegan sour cream, added a dash of hot sauce, and served it over cold black beans and tomatoes for dinner and thought it provided a fantastic taste explosion.

Olive oil, lime, cilantro, garlic, vinegar, salt, pepper, and onion.

Olive oil, lime, cilantro, garlic, vinegar, salt, pepper, and onion.

CILANTRO LIME VINAIGRETTE DRESSING

  • 141/2-1 cup of vinegar of choice (add a little at a time and taste as you go to decide how much vinegar your tastebuds enjoy)
  • 1 lime (juice and zest)
  • 1/4 cup extra virgin olive oil
  • 1 cup cilantro leaves
  • 2 cloves of garlic
  • 2 Tablespoons onion
  • 1 teaspoon cumin
  • 1/2 teaspoon red pepper flakes (or more if you like spice)
  • Salt and pepper to taste

VitamixBlend ingredients well and pour into a shakeable cruet or jar in the refrigerator. Your vinaigrette should keep for several weeks (if it lasts that long).

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This afternoon for lunch I had the Cilantro Lime Vinaigrette on a taco salad that had black beans, homemade salsa and guacamole, and spicy brown rice. It was very satisfying and 16the salad was so huge I could not finish it all so I wrapped a portion and put it in the refrigerator. Tonight when I ate the salad I found that the flavors had mingled well and I cannot wait to have the dressing again tomorrow.

Not only would it make a great dressing for green salads but this summer dressing would be great drizzled over roasted or grilled vegetables, to dress corn and tomato salad, to flavor black beans, sprinkled over tacos, and even as a flavor enhancement for fresh salsa and guacamole.

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If you are interested in other salad dressing recipes, previously I posted my two recipes for plant-based Tangy Ranch and Zesty Avocado. You can find this and other recipes on Pinterest.

I hope you enjoy the Cilantro Lime Vinaigrette Dressing. Please leave a comment and join the conversation by “liking” my Produce with Amy Facebook group. Recipe reviews are always appreciated and it is helpful for me to learn what recipes people are interested in. I love being able to help others maximize their health and productivity by eating more fresh fruit and vegetables. Cheers to additive and preservative free salad dressing, summer herb gardens, and thriving!

Click on image for a larger version.

Click on image for a larger version.

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Orange Dill Vinaigrette Dressing

Soon tomatoes will appear!

Soon tomatoes will appear!

“Gardening is akin to writing stories. No experience could have taught me more about grief or flowers, about achieving survival by going, your fingers in the ground, the limit of physical exhaustion.” 
― Eurdora Welty

Is there anything more delicious than a homegrown tomato fresh out of the garden? While purists say garden tomatoes should be enjoyed plain and unfettered from even a shake of salt and pepper, I love to embellish tomatoes with fresh snipped herbs. Basil, dill, cilantro, chives, parsley (you get the picture…I have an affinity for fresh herbs AND tomatoes). Knowing this, you can imagine how happy I was when I spotted the first flowers on my

My cute little garden

My cute little garden

tomato plants a few days ago. True, in the U.P. of Michigan we start our gardens late (unless you want to go through the labor of covering them each night in hopes that frost’s cruel fingers do not wrap tightly around your tender plants) but our weather can also be hot and fruitful for tomatoes.

My vegetable garden was planted on June 10th and my tomatoes are starting to thrive in the warm weather we are finally experiencing. My mom, Karen, started my tomato plants from seed and we planted twenty-five. She also gave me spaghetti squash, turnip, jalapeno pepper, eggplant, cabbage, and many flower seedlings. I planted a variety of lettuce,

The self-watering containers that Mike built me for five tomato plants. They water from underneath.

The self-watering containers that Mike built me for five tomato plants. They water from underneath.

spinach, cucumber, zucchini, a couple of beans, and peas, along with a container herb garden. Turnips do especially well in my garden and I do confess that I enjoy the greens more than the root vegetable. Turnip greens make phenomenal smoothies.

Last night I did spot a sweet little rabbit munching away on my front flower bed and a few minutes later our dog Phoebe and I caught him in the vegetable garden. (Sorry Mom, I think he nibbled on my cabbage plants…).

I have a soft-spot for animals.

I have a soft-spot for animals.

I know that we could put up fencing, or make the liquid fence my mom swears by, but I am not too concerned since the rabbits seem to leave my tomatoes alone. Soon our farmer’s market will be brimming with fresh produce and I am looking forward to being able to support local farmers.

With an abundance of fresh produce, summer is salad season. While we eat salads year round, in the summer our salads often take center stage and become the main course. When it is hot a salad really hits the spot and is a snap to prepare (without having to cook).

I love to make my own salad dressings so I know exactly what I’m eating. I feel better knowing that my dressing is 11preservative and additive-free, and since I control how much oil I put in, my dressing is easy on the waistline. I normally do not follow a recipe and just dump in the ingredients, but I have come to realize that being a food blogger means that I have to share exact measurements. 😉 Though, as I always mention in my posts, make sure you tweak recipes to suit your own taste buds. When it comes to salad dressing I prefer tart and tangy. The only salad dressing that I buy is Newman’s Own Light Italian and an occasional bottle of Annie’s. I keep two bottles in the refrigerator and when I buy a fresh bottle, half gets dumped into the other and I fill both with a combination of vinegar and lemon juice. Not only does this give me the tangy taste that I desire, but cutting it with vinegar/lemon juice, also makes it less fattening.

Today I am going to share my recipe for Orange Dill Vinaigrette. Because of the addition of  orange juice it is a sweeter variety of dressing and you can control the level of tartness by how much vinegar you add. Often when I make dressings I do not add the oil in and instead add the oil to each individual salad for portion control. Often people trying to manage their weight want to skimp on the oil, but a high quality olive oil truly enhances the taste of dressing and has so many health benefits. The oil helps us absorb the Vitamin K in the greens, keeps our digestion regular, is necessary for proper brain function, and our skin, nails, and hair really benefit from the nutrients in the oil. For this recipe I keep the oil portion small but adding more would work as well. After investigating vinaigrettes on-line I found that some chefs use a 3:1 oil to vinegar ratio for dressings.

Ingredients Pictured: White Balsamic Vinegar, Extra Virgin Olive Oil, Onion, Fresh Dill, Garlic, Salt, and Pepper

Ingredients Pictured: White Balsamic Vinegar, Extra Virgin Olive Oil, Onion, Fresh Dill, Garlic, Salt, and Pepper

13ORANGE DILL VINAIGRETTE DRESSING

  • 1 cup white balsamic vinegar
  • 1 orange (juice and zest. The orange I juiced rendered 1/2 cup of juice and I added approximately 1 Tablespoon of zest)
  • 1/4 cup extra virgin olive oil (for Weight Watchers: 1/4 cup of oil makes the dressing 2 PP per Tablespoon. If you reduce the oil to 1/8 cup it is 1 PP per Tablespoon)
  • 1/4 cup fresh dill (this may vary by personal taste. Growing up, dill was a major food group since my family loves pickles.)
  • 1 clove of garlic
  • 1 Tablespoon of onion
  • Salt & Pepper to taste (or you could omit and season the salad itself)

To make the dressing you can chop the onion, dill, finely mince the garlic and whisk all of Vitamixthe ingredients together. However, the best method that I have found is to put all the ingredients into the blender and give it a good pulse. If you want to make the dressing more visually pleasing you can add some chopped dill to the final product.

Store in the refrigerator in a cruet or Mason jar (or recycle a jar the next time you have one) and give it a good shake before serving. People often ask how long my salad dressing last in the refrigerator but I end up using them within a week . I would imagine that this one would last for a couple of weeks.

Link to recipe on Pinterest

This dill in this dressing marries well with the orange juice and it gives it just the right balance of tangy and sweet without having to add sugar. In my next post I will be featuring a salad that I came up with using my Orange Dill Vinaigrette Dressing. To give you a hint it combined roasted beets, mango, blueberries, and other fresh vegetables for a vibrant and cool summer salad. It is a perfect plated dinner salad or can be layered in a Mason jar.

My latest goal is to not buy bottled dressing at all, so I promise to keep the salad dressing recipes coming! If you are interested in more homemade dressings here are my recipes for Tangy Ranch and Zesty Avocado (plant-based dressings). Link to Ranch and Avocado dressing recipes on Pinterest.

I hope you enjoy the Orange Dill Vinaigrette dressing as much as I do. Please join the conversation by “liking” my Produce with Amy facebook group. Recipe reviews are always appreciated and let me know what kind of recipes interest you. I love being able to help others maximize their health and productivity by eating more fresh fruit and vegetables. Cheers to additive and preservative free salad dressing, the bounty of summer, and thriving!
(Clink on image for a larger version).

(Clink on image for a larger version).

Link to recipe visual on Pinterest

Orange Dill Vinaigrette Dressing


Tangy Ranch and Zesty Avocado ~ Plant Based, Homemade, Salad Dressing

“Lettuce is like conversation; it must be fresh and crisp, so sparkling that you scarcely notice the bitter in it.”
~Charles Dudley Warner

Homemade salad dressing that is fresh and free from the chemicals and preservatives that often accompanies store bought versions.

Homemade salad dressing that is fresh and free from the chemicals and preservatives that often are ingredients in store bought versions. 

Regardless of the season, salads are a go-to meal in our house. I am fortunate that one of Mike’s favorite meals is a dinner plate of greens, with whatever fruit and vegetables we have on hand, and some sort of protein (salmon is his favorite). If I want to receive an extra hearty, thank you, I include a generous amount of gorgonzola cheese and he is a happy husband. We both love the addition of olives and since I try to maintain a plant based diet my favorite way to add protein to a salad is a dollop of hummus and a sprinkling of raw nuts.

I like to make my own salad dressings. This is especially the case in the summer when I have an abundance of fresh herbs available in my garden. My favorite combinations tend to be a vinaigrette where I start with a very basic recipe: olive oil, spicy mustard, minced onion and garlic, and vinegar. I love fresh dill with orange (zest and a touch of juice) and oregano with lemon. I find that store-bought dressings often contain chemicals, preservatives, artificial sweeteners (and since I like a tangy dressing) are often too sweet for my taste buds. Growing up in my family we took our consumption of vinegar seriously. Ask any of my cousins what they loved to eat as children at our grandparent’s house, the late Thomas and Hilda Puskala, and I guarantee they will immediately say, “cucumbers and vinegar.” I fondly remember Grandpa serving my aunt Christina and I cucumbers straight out of his legendary garden with vinegar, salt, and pepper for breakfast. Yes, breakfast, and we savored every crunchy bite!

While I tend to like vinegar and oil based dressings, this winter (yes, it is still winter in the Upper Peninsula of Michigan) I have really been craving a more creamy, ranch styled dressing. However, many contain dairy, and like I mentioned earlier ~ a cocktail of chemicals. So, I have been experimenting with my own concoctions and have settled on two recipes that I really enjoy. I used raw nuts to give the dressings some body and a kick of protein.

Tangy Ranch (Plant Based Dressing)

  • 1/2 cup raw cashews
  • 1/2 cup dairy substitute (unsweetened coconut or almond milk, soy milk, or hemp milk) I used almond
  • 1/4 cup of lemon juice
  • 3 Tablespoons of rice vinegar
  • 3 green onions (could use a couple tablespoons of regular onion)
  • 1 clove of garlic
  • 1 teaspoon oregano
  • 1 teaspoon parsley
  • 1 teaspoon dill
  • 1/2 teaspoon basil
  • 1/4 teaspoon salt (I used pink Himalayan salt)
  • 1/4 teaspoon pepper
  • 1/4 teaspoon red pepper flakes

Blend well. I did use dried herbs but plan to use fresh this summer. I used recycled spaghetti jars to store the dressing. As the ranch sits in your refrigerator it will thicken and may need to thinned out with water or extra vinegar or lemon juice (if you like your dressing tangy like I do). Weight Watchers PP = 2 PP per 2 Tablespoon Serving.

I buy raw cashews in the bulk section of our local co-op. If you don't have a high powered blender, I recommend soaking the nuts in water for at least a half hour.

I buy raw cashews in the bulk section of our local co-op. If you don’t have a high powered blender, I recommend soaking the nuts in water for at least a half hour.

I always have rice vinegar on hand. It really perks up the flavor of Asian soups, salads, and steamed vegetables.

I always have rice vinegar on hand. It really perks up the flavor of Asian soups, salads, and steamed vegetables.

This dressing is so simple and contains ingredients that those with a well stocked pantry already have on hand.

This dressing is so simple and contains ingredients that those with a well stocked pantry already have on hand.

I used bottle lemon juice but fresh would be even better.

I used bottle lemon juice but fresh would be even better.

Zesty Avocado (Plant Based Dressing)

  • 1/2 cup raw almonds 
  • 1/2 cup dairy substitute (unsweetened coconut or almond milk, soy milk, or hemp milk) I used almond
  • 1/4-1/2 cup of water
  • 1/2 medium avocado
  • 1/4 cup of lime juice
  • 3 Tablespoons of raw apple cider vinegar
  • Red onion (couple teaspoons)
  • Handful of cilantro
  • 1 clove of garlic
  • 1 teaspoon parsley
  • 1 teaspoon cumin
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon salt (I used pink Himalayan salt)
  • 1/4 teaspoon pepper

Blend well. This dressing came out quite a bit thicken than the ranch so I added water to the blender. It will also thicken as it sits in the refrigerator and can be thinned out with additional vinegar, lime juice, or water. Weight Watchers PP = 2 PP per 2 Tablespoon Serving.

Raw, Unpasteurized vinegar has a lot of health benefits and I always keep a bottle on hand.

Raw, Unpasteurized vinegar has a lot of health benefits and I always keep a bottle on hand.

Cashews would work in this recipe as well.

Anything with avocado in it is a winner in my book. Cashews would work in this recipe as well.

Pretty and they pack a flavorful punch in this recipe.

Pretty spices that pack a flavorful punch in this recipe. You could add more or less of the red pepper flakes depending on your tolerance for heat. Hot sauce could also be added or even fresh jalapenos.

Ready to blend.

Ready to blend.

I would be lost without my VItamix. <3

I would be lost without my VItamix. ❤

I use recycled spaghetti sauce jars over-and-over.

I use recycled spaghetti sauce jars over-and-over.

My afternoon feast. A gorgeous array of fruit and vegetables with the Zesty Avocado Dressing.

My afternoon feast. A gorgeous array of fruit and vegetables with the Zesty Avocado Dressing.

I think the dressing would make a fantastic dip for vegetables as well.

I think the dressing would make a fantastic dip for vegetables as well.

As we move into summer I know that I will keep a steady supply of homemade dressings in my refrigerator. I promise to post more recipes as I experiment with new flavor combinations. Have fun experimenting with homemade dressings which are so easy, quick, and can be made to suit your personal taste. If you prefer sweeter varieties over a tangy dressing you can puree up berries or fruit to give your dressing a juicy infusion of flavor. One of the pit falls avoid with healthy eating is falling into a food rut. As long as we remember to switch things up often, salads will remain a healthy staple and we will never grow tired of them. The combinations are endless and it is so important to fill our plates with a rainbow of fresh produce.

Rainbow Plate