Are you always on the lookout for a new salad dressing? Yes! Me too! We eat a lot of salad, especially for lunch, and I need a whole arsenal of salad dressings and vinaigrettes keep from getting bored. My current favorite is this Cilantro and Olive Vinaigrette.
Just a step above your standard balsamic vinaigrette, it was originally in play for our Rainbow Potato Salad. But it is so yummy I started drizzling it over side salads, roasted broccoli and grilled chicken.
Simple to whip up in the food processor, the cilantro and olive vinaigrette keeps for up to a week in the fridge.
Cilantro and Olive Vinaigrette
- 1/2 c Extra Virgin Olive Oil
- 1/8 c Balsamic Vinegar
- 8 Kalamata olives
- 3 tbsp Cilantro, roughly chopped
- 1 tbsp Honey
- 1 1/2 tsp Dijon mustard
- 1 clove Garlic
- Blend all ingredients in a food processor. Season to taste with salt and pepper.