1/4 cup fresh lime juice
1/4 cup rice wine vinegar
2 tsp minced garlic
1 Tbs chipotle pepper puree'
3 Tbs honey
1/2 tsp salt
1/2 bunch cilantro
3/4 cup canola oil
In a blender, combine lime juice, vinegar, garlic, chipotle, honey, salt, and cilantro. Blend together well. Then slowly add the oil to the blender as it is blending until it is fully emulsified. Remove from the blender and taste for seasoning. Refrigerate until you are ready to serve. Whisk well before tossing with the salad.
Salad Ingredients: romaine lettuce, mixed greens, shredded pepper-jack cheese, roasted red peppers, tomatoes, corn, and roasted pumpkin seeds. I roasted corn and red peppers in a saucepan. Grill chicken tenders basted with dressing; cut into slices. Assemble all ingredients and top with cilantro/lime dressing. Enjoy!
1 comment:
My friends and I love to gather at Nordstrom Cafe', but unfortunately can't afford to eat there too often. This salad is identical to what they serve because my patient is the chef there. It does take some prep work, but the results are worth it. I would even reccommend the dressing itself as a marinade.
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