Cilantro-Lime Dressing

Last October, my friend Brittany started a Craft Club.  We get together once a month at someone’s house and eat dinner and then do a craft.  To be honest, I was just excited for the socializing and wine.  I don’t consider myself super crafty, but it turns out I haven’t been totally horrible at everything.  I enjoy having people over so I have hosted a few times.  I always volunteer to host and in my mind I’m planning the food and I'm having all sorts of fun getting the menu ready and then, bam, I remember I have to come up with a craft.  This is usually when I wonder why I offered to host in the first place.  The good news is, bad craft or not, we always have fun and it’s more about getting together than the craft.  Or, so I tell myself.  

Sometimes, I like to cook meatless meals and see if people enjoy it.  I get kind of nervous, but I always think it’s fun to show people how creative and FULL you can get cooking meatless!  This week, I hosted craft club and I chose one of my favorite types of food: Mexican.  I made a salad with Cilantro Lime Dressing, Stuffed Portobello’s, Stuffed Bell Peppers and Black Beans and Spanish Rice for side dishes.  I got the stuffed Portobello and the dressing recipe from my friend Katie O, (the one who turned me veggie) and the stuffed pepper recipe is one my mom found on Pinterest.  There’s a TON of variations for stuffed peppers, but I really enjoy this one when I cook Mexican food.  There were only a couple who were brave enough to try the Portobello’s, but that’s okay.  I ate them for lunch the next day.  And then for dinner as well...I do love Mexican food.  Everyone tried a stuffed pepper and seemed to enjoy them so I would say it was a successful vegetarian Meatless Monday dinner for everyone!  Today I’m posting the recipe for the Cilantro-Lime Salad Dressing and I’ll post the other two recipes soon.

Cilantro-Lime Salad Dressing

Ingredients

1 jalapeno pepper, seeded and coarsely chopped

1 clove garlic
3/4 teaspoon minced fresh ginger root

1/4 cup lime juice

1/3 cup honey

2 teaspoons balsamic vinegar

1/2 teaspoon oil, or to taste

1/4 cup packed cilantro leaves

1/2 cup extra-virgin olive oil

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.

*Ginger is kind of expensive per pound, but you need just a little bit for this recipe.  Don't be afraid to break a little piece off.  Last time I went to the store, there were lots of little pieces at the bottom of the pile and it cost me $.39

Jalapeno, garlic, and ginger

Dressing all mixed up with everything

I never buy salad dressing anymore and my mom told me to store my homemade dressing in jars.  Brilliant!

I put some romaine, spinach, corn, black beans, and red and green peppers and tossed.  So easy, pretty, and delicious!  If you are a meat eater, you could put some taco meat on this and top with the dressing as well.