Okay so I know I said that I was finished talking about moving but ... I lied. Moving - Part 2 is about to begin. We have been living out of boxes for about a month and I can tell you right now, it's getting old. I don't really have a place to cook and I can never find everything I need in the boxes so we've been doing more take out than I'd like to admit. We are also going to owe some friends a few extensive meals due to feeding us more than once, not to mention helping us move. Why am I telling you all of this? It could be because I am rambling a touch, it could because I am out of coffee and I can't be held responsible for my words - it also could be because we were invited to a Memorial Day get together and I needed to bring a side and I don't have a kitchen to cook in. Yeah, that's it.
I decided that the best thing to bring would be a salad because that isn't too tough to bring somewhere and I'd whip a dressing together so I didn't feel completely lame. After going through boxes and not finding all the parts to my blender I realized something.... it was time to face my fear.
Have you seen this pin?? It terrifies me. Something about a mason jar with a blender seemed like a bad bad idea. I was wrong people. I had decided to make a southwest salad and found a yummy pin for Cilantro-Lime Vinaigrette from Our Best Bites. The hiccup in my plan was the dang blender so I put on my big girl pants and through everything into a mason jar, twisted it onto the blender and held my breath.
It worked!!! YAY!!! I was even a little skeptical because the oil in the recipe was technically supposed to be streamed in as the blender was going and I skipped that step (I'm a rule breaker) and it was still perfect. This dressing was so easy to make and it is YUMMY. It is bright and fresh and not too heavy on a salad. I love it. The jar was a bonus. I popped the lid on and it was ready for travel. I didn't use all of it for the salad and I'm pretty sure I need to find some chicken to marinade in the rest. So good. Make it. Right now.
Cilantro Lime Vinaigrette
adapted from Our Best Bites
1/4 c. fresh lime juice (about 2-3 juicy limes)
1/4 c. white wine vinegar or rice vinegar
4-5 cloves garlic
1/2 tsp. Kosher or sea salt
2 tsp. sugar
1 c. canola oil
1/2 c. roughly chopped cilantro, stems removed
1/4 c. white wine vinegar or rice vinegar
4-5 cloves garlic
1/2 tsp. Kosher or sea salt
2 tsp. sugar
1 c. canola oil
1/2 c. roughly chopped cilantro, stems removed
In the jar of your blender, combine lime juice, vinegar, garlic, salt, and sugar. Blend until ingredients are completely combined. With the blender running, add the oil in a steady stream. Add cilantro and blend until the cilantro has broken down but still maintains some of its texture. Serve with greens, on any type of Mexican salad, or use as a marinade.
