What brings an ordinary salad to that other level that makes people scraping out the bowl and asking for more?
At the family reunion/baby shower that I wrote about here I made a large salad to accompany the fajitas. The sweet mom-to-be, Amie, specifically asked that I make a salad for the party. Unfortunately it was the last thing I put together and to be honest I just opened a box of mixed greens and added some purple cabbage and slice red peppers for color.
Then I found this recipe on Allrecipes.com and it turned the salad from nice to “CAN I HAVE THIS RECIPE?!” Since then I’ve made it for an awesome summer dinner with grilled salmon (Scott makes the BEST grilled salmon–always done to perfection) and a side salad. I dribbled the dressing on both the salad and the salmon (also works well with cold salmon and a salad the next day). Here is my version with a few tweaks.
Also try this dressing on sea food, a zucchini salad, or a coleslaw.
- ¼ c fresh squeezed lime juice
- 2 TB white wine vinegar
- ¾ c olive oil
- 1 tsp spicy mustard (like Du Jon)
- ½ bunch of cilantro (you can cut off the stems, sometimes I just leave them)
- 2 tsp brown sugar
- 1 clove garlic
- ¼ tsp salt
- I throw everything into the blender and blend until the dressing is creamy. But, the proper way is to blend the lime juice, vinegar and cilantro together and add the brown sugar, garlic and salt. Then add the mustard and gradually add the olive oil.