nd cilantro. Set aside.
To make the lime chili dressing, whisk together lime
Tear leaf lettuce into large pieces; arrange on a large serving platter or individual salad plates. Arrange tomato and cheese slices on lettuce, overlapping and alternating slices. Tear basil leaves and scatter over tomatoes and cheese. Season with ground pepper and pass Lime-Cilantro Dressing.
For the Lime-Cilantro Dressing:.
Whisk all ingredients together in a small bowl. Spoon over salad.
For the Thai salad: In a large serving bowl, toss the cabbages, cucumber, edamame, carrots and green onions.
For the sweet lime-cilantro dressing: Put the oil, cilantro, sugar, garlic, lime juice, salt and pepper in a large blender and blend until smooth.
Top each serving of salad with 2 tablespoons of the sweet lime-cilantro dressing and 2 slices of avocado for garnish.
Cook's Note: You can also 2 add boneless, skinless chicken breasts, cooked, chilled and thinly sliced.
In bowl, stir lime juice, water and sugar until sugar dissolves.
Add banana; set aside.
In large serving bowl, layer blueberries (reserve 1/2 cup for garnish), nectarines, strawberries, bananas, watermelon and grapes.
Garnish with 1/2 cup blueberries, kiwi and cherries.
Pour lime-sugar syrup over fruits.
Cover loosely and chill.
To serve, spoon an assortment of fruits and berries with some of the syrup into dessert bowls; top with Creamy Lime-Honey Dressing (recipe follows).
Cook noodles in boiling salted water until tender. Rinse under cold water until cool then drain. Transfer to a large bowl along with cucumber, spring onions, nori and cumin seeds. Set aside.
Preheat grill and oil grates. Grill tuna steaks until seared on both sides and cooked to your liking. Slice thickly.
Meanwhile, to make the cilantro dressing, blend or process all ingredients until combined. Pour over salad and toss to combine. Distribute salad between serving plates and top with fish.
black beans, jalapeno peppers, and lime wedges between 2 serving bowls
Finely chop romaine, bell pepper, tomatoes, and green onions.
Place all ingredients in a large bowl and stir to combine.
Toss with desired dressing.
Cilantro Dressing:
Puree all ingredients in a blender or food processor until smooth.
Taste and adjust seasonings if necessary.
Makes about 3/4 cup.
Prepare dressing first by combining in food processor or blender fresh cilantro, lime juice
Whisk olive oil, lime juice, cilantro, garlic, mint, lemon juice, and
Prepare dressing. Heat oil in a large
Combine all ingredients, except the tomato, add dressing, and chill several hours or overnight.
Add tomato just before serving.
Dressing: Mix dressing ingredients in a jar.
Shake to mix, or whisk very, very well.
Store in a glass jar in refrigerator.
Combine olive oil, lime juice, garlic, cilantro and pepper. Process in blender until smooth.
Add sugar and salt to taste. Makes 1/2 cup, about 8 servings.
In a food processor fitted with a metal blade, combine the olive oil, lime juice, garlic, cilantro leaves, and black pepper.
Process until smooth.
Add sugar and salt to taste.
ool to room temperature. (Note: Recipe #304627 is the easiest and
2 tablespoons cilantro, 1 teaspoon lime zest, 1 tablespoon lime juice and 1
nd add to my favorite dressing recipe alog with some of the
prinkle with 1 tablespoon fresh lime juice. Salt and fresh ground
arge dish. Combine coconut milk, lime juice and zest, curry paste
bowl, combine cilantro, oregano, paprika, and 2 teaspoons lime zest. Season
In a large bowl combine corn, tomatoes and red onion.
In a blender combine oil, cilantro, mint, vinegar, lime juice, brown sugar, garlic and salt and pepper. Puree until smooth.
Just before serving, pour dressing over corn mixture and toss.
Try serving with recipe#369273.