Cilantro-Lime Dressing

Use this dressing if you are serving a salad with a Mexican meal. Alternatively, use it to marinate cucumber, cabbage, or tomatoes. Recipe by Devra Gartenstein, from Local Bounty: Seasonal Vegan Recipes*, by permission of The Book Publishing Company.

Makes about 1 cup

• 1/3 cup olive oil
• 1/3 cup red wine vinegar
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime
• 1 teaspoon chili powder (mild or hot)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt

Combine the ingredients in a small bowl and whisk together. Transfer to a cruet or bottle and shake before using. Store leftovers in the refrigerator, where it will keep for a few days.

• See VegKitchen’s selection of Classic Salad Dressings.

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