Cilantro Lime Dressing for Everything This Summer

OK, I'll admit I am a bit of a foodie, but I love nothing more than fresh vegetables and grilling anything in the summer.   I have found a recipe for a Cilantro Lime Dressing that beats all others I have tried AND it's a great marinade, salad dressing, vegetable dip and makes an amazing pasta salad (add a little mayo to it).    It's good on seafood, fish, poultry, and beef.  It's a great coleslaw dressing just add cabbage (especially for fish tacos).    It's also great on a simple tossed salad.

It makes about 32 ounces, so you will have two good-sized jars of it.  It keeps for days in the fridge and it's easy to make.    One disclaimer:  there is a Cilantro Lime Chicken salad at Nordstrom Cafe that this dressing reminds me of.  Not sure if it's exact, but taste the same.

Finally, the best part of this recipe for me is that there isn't any junk in it.   No hydrogenated this or high fructose that!

Cilantro Lime Dressing

1.5 Tablespoons Chipotle puree (by small can in MX section, use blender to puree)

½ C Fresh lime juice

½ C Rice Wine Vinegar

1 Tb Minced Garlic

¼ C Honey

1 tsp. Kosher Salt

1 ½ C Canola Oil

½ C Chopped Cilantro

Wash Cilantro and remove stems.  Set aside.

Put the following ingredients in a blender: chipotle puree, lime juice, rice wine vinegar minced garlic, honey and salt.   Blend.  While blender is running add a steady stream of the canola oil creating an emulsion until all oil has been added.    Now add chopped cilantro and blend for 15 seconds longer.

Dressing should be chilled until used.   Can be kept for several days.

Again,  I use this for everything.   Marinade chicken for a couple hours before grilling.  Use it as the main dressing for a pasta salad (I made one with tuna, black olives, red peppers and pasta).

Let me know what you create with this recipe!