Salad is a go to meal in my lord’s house, and we love tasty homemade dressings. I came up with this recipe on a week-night when I had only a few moments to whip up dinner. A nice mound of romaine lettuce, filled with tomatoes, avocado, red onion, scallions, fajita peppers and mushrooms, shredded cheese, and a grilled chicken breast resulted. This tangy dressing finished our mid-week meal beautifully, and lends itself nicely to many salads and recipes I’ve sense created. Be sure to check out the complete Chicken Fajita Salad recipe, which features this yummy dressing.
1/2 cup sunflower oil
2.5 tablespoons white vinegar
Juice of 2.5 limes
4 tablespoons water
1 cup cilantro
4 sprigs green onion
1 – 4 oz can diced green chiles
6-8 cloves of garlic (6 if large cloves, 8 if smaller)
1 teaspoon cumin
1 tablespoon honey
Salt to taste
- Add all ingredients EXCEPT salt into a blender and blend completely.
- Taste mixture to see if you want to add salt at all. After tasting, add desired amount of salt.
- Refrigerate dressing for at least an hour before serving if possible. Enjoy!