prinkle with 1 tablespoon fresh lime juice. Salt and fresh ground
To make the dressing:
Finely chop garlic and
For the lime dressing, whisk all ingredients in a
For the salad, combine the cooked
Place lime juice, cilantro, garlic, salt, mustard, both peppers and cumin in small bowl and whisk to combine. Add olive oil and whisk again until well-blended.
Store in cruet or glass jar in the refrigerator. Spicy Cilantro Lime Dressing will keep 5 days.
For the lime dressing, combine the sugar and dry mustard in a medium bowl.
Add the oil, lime juice, honey water, and vinegar.
Stir until well blended.
Stir in cilantro.
For salad, layer ingredients in order they are listed.
Serve with the lime dressing.
Combine cabbage, black beans, corn, carrots, bell peppers, and 1 cup cilantro in a large bowl. Toss lightly until mixed.
Place sour cream, 1 1/2 cups cilantro, green onions, lime juice and zest, garlic, salt, and cayenne in the bowl of a food processor. Pulse on and off 5 or 6 times to completely blend.
Pour dressing over cabbage mixture and toss to coat evenly.
Mix feta cheese, red bell pepper, jicama, carrot, celery, walnuts, red cabbage, savoy cabbage, cilantro-lime dressing, red onion, and jalapeno pepper together in a large bowl. Season with salt and pepper. Chill for 1 hour before serving.
et aside.
Combine ingredients for cilantro-lime butter in a small bowl
Combine all ingredients for Cilantro-Lime sauce, and stir well with a whisk. Cover sauce, and chill.
Combine first 6 ingredients olive oil to black pepper in a medium bowl. Add chicken; toss to coat. Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add chicken mixture; saute 8 minutes or until chicken is done. Set aside.
Divide lettuce and next 6 ingredients (lettuce through tomato) among 4 bowls; top with chicken mixture. Serve with Creamy Cilantro-Lime Sauce.
For creamy lime dressing, combine sour cream, cilantro, lime juice, oil and salt and set aside until ready to use.
For pork, heat oven to 425 degrees F. Place pork on rack in shallow rosting pan. Season with salt and pepper. Insert meat thermometor so that tip is in thickest part of pork. Roast uncovered until thermometer reads 16o degrees F (about 30 minutes for medium done-ness). Cool pork and cut into slices.
Arrange salad greens, bell pepper, mushrooms, peas and pork on large serving platter. Serve with creamy lime dressing.
eated grill pan or skillet for 5 mins each side or
o make the dressing puree all of the dressing ingredients in a
ook, covered, over low heat for 10 mins. Remove from heat
n medium bowl.
For the chili lime dressing, whisk all ingredients and
Rub steak with olive oil and steak seasoning. Place in a slow cooker and cover. Cook on Low until tender, about 8 hours.
Remove steak and let cool slightly. Slice or pull apart with forks.
Toss romaine, corn, avocado, mini peppers, and tomatoes together in a large bowl.
Blend yogurt, cilantro, lime juice, and salt in a food processor or blender until smooth.
Place steak pieces onto the salad and drizzle dressing on top.
nd cover. Let rice stand for 5 minutes undisturbed Transfer rice
ish or casserole. Bake, uncovered, for 30 minutes or until heated
ith plastic wrap and chill for at least 1 hour.
on the flower.
GINGER-CILANTRO LIME BUTTER:
Place butter, cream