Cilantro-Lime Dressing
"After having a delicious TGI Friday's grilled chicken salad, I was determined to figure out the Cilantro-Lime salad dressing served with it. This is what I came up with. Delicious for a quick summery dinner. Grilled boneless chicken breasts served over a hearty green salad, and this dressing, voila!"
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1.5
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains honey
dairy free
pescatarian
- 1/4 cup lime juice
- 1/4 cup packed cilantro leaves
- 1/3 cup honey
- 2 teaspoons balsamic vinegar
- 1 jalapeno pepper seeded and coarsely chopped
- 1 clove garlic peeled
- 3/4 teaspoon fresh ginger root minced
- 1/2 teaspoon salt or to taste
- 1/2 cup extra-virgin olive oil
- Carbohydrate 38.9357093333333 g
- Cholesterol 0 mg
- Fat 272.799398 g
- Fiber 0.716119993695617 g
- Protein 0.716764666666667 g
- Saturated Fat 39.1878644666667 g
- Serving Size 1 1 /cup (377g)
- Sodium 1502.57906666667 mg
- Sugar 38.2195893396377 g
- Trans Fat 12.4999567333333 g
- Calories 2555 calories
Directions: Place the jalapeno pepper, garlic clove, and ginger into a food processor or blender; pulse until the jalapeno and garlic are finely chopped. Pour in the lime juice, honey, balsamic vinegar, and salt, add the cilantro leaves; pulse a few times to blend. Turn the food processor or blender on, and slowly drizzle in the olive oil until incorporated into the dressing. Season to taste with salt before serving.
