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
- ⅓ cup olive oil
- ⅓ cup red wine vinegar
- ¼ cup chopped fresh cilantro
- Juice of 1 lime
- 1 teaspoon chili powder (mild or hot)
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ 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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