Lemon Cilantro Vinaigrette

Lemon Cilantro Vinaigrette Okay, I love this dressing. I think I love it just as much as my tried and true, all time favorite dressing, so I guess I have two favorite salad dressings now?! Honestly, I eat this stuff on literally everything. Sandwiches. Eggs. Egg sandwiches. Salads (so good with arugua + parm). I […]

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July 29, 2021

Emily Boone

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Lemon Cilantro Vinaigrette

Okay, I love this dressing. I think I love it just as much as my tried and true, all time favorite dressing, so I guess I have two favorite salad dressings now?! Honestly, I eat this stuff on literally everything. Sandwiches. Eggs. Egg sandwiches. Salads (so good with arugua + parm). I will even use this as salsa and eat with chips. I is literally the most versatile dressing and also, healthy!!

I love homemade dressings (I have a whole list I want to try) because I get to see the ingredients that go in them, and I love that this one is so simple and is comprised of things you probably already have in your kitchen. That is a big win for me, because I’m not a very adventurous/expansive cook. I like what I like and don’t have the random spices or sauces you might need to create really ambitious dishes. I like things that taste good, are versatile, and are EASY. This checks off the list with flying colors.

I found this Lemon Cilantro Vinaigrette by scanning through Pinterest. The original recipe is by Danielle at The Creative Bite, so I give her full credit. However I did tweak it a little to make it my own/cater to my own tastes. So the recipe below is my take on it! It’s also doubled because I *literally* cannot get enough of this stuff. My bet is it stays good in the fridge for 4-5 days? Pretty great for a week full of fresh, yummy salads and sandwiches! Ohh… I bet this could go soooo wellllll on pasta! With parm and bread and chicken…. omg. I’ll have to try that next!

3 handfuls of cilantro (I use about 3 bunches) * 2 tsp garlic * juice of one lemon * 2 tsp honey * 1/2 tsp salt * 5 tbsp red wine vinegar * 2/3 cups olive oil

And then what I do is blend it up, taste it, and add things (usually a little more red wine vinegar) to the taste/consistency I like. I’ve also subbed garlic powder for the garlic and normally don’t love that, but with this recipe I like the garlic to just be a whisper!

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