One of my favorite dressings (ever) is this Cafe Rio inspired creamy cilantro dressing. It pairs perfectly with chili-lime shredded chicken, cilantro-lime rice, shredded Romaine and black beans (recipes soon to follow.) Top with chopped tomatoes, corn chips, avocado and pico de gallo and you'll have one darn good salad. I've simply added a few key ingredients to my Buttermilk Ranch Dressing.
To a blender add:
1 1/4 cup mayonaise
1 cup sour cream
2 tablespoons fresh lime juice + enough buttermilk to = 1/2 cup
1/2 cup drained tomatillo salsa*
1 teaspoon lemon juice
1 tablespoon vegetable oil
1 jalapeño, seeds removed (leave the white flesh, or ribs--this will give it just a little kick)
1 medium to large bunch cilantro (cut off about 1 to 2 inches of the stems, wash and dry well**)
1 teaspoon garlic powder
1 1/4 teaspoon salt
1 tablespoon dried parsley
2 tablespoons dried chives
1/4 teaspoon pepper
1 1/4 cup mayonaise
1 cup sour cream
2 tablespoons fresh lime juice + enough buttermilk to = 1/2 cup
1/2 cup drained tomatillo salsa*
1 teaspoon lemon juice
1 tablespoon vegetable oil
1 jalapeño, seeds removed (leave the white flesh, or ribs--this will give it just a little kick)
1 medium to large bunch cilantro (cut off about 1 to 2 inches of the stems, wash and dry well**)
1 teaspoon garlic powder
1 1/4 teaspoon salt
1 tablespoon dried parsley
2 tablespoons dried chives
1/4 teaspoon pepper
Blend everything on high until very smooth. Chill until ready to serve.
*Pour salsa through a fine sieve to remove most of the liquid, reserving 1/2 cup of salsa.
**Roll cilantro up in paper towel to remove all moisture. (If cilantro is not completely dry, your dressing will not be the right consistency.)
*Pour salsa through a fine sieve to remove most of the liquid, reserving 1/2 cup of salsa.
**Roll cilantro up in paper towel to remove all moisture. (If cilantro is not completely dry, your dressing will not be the right consistency.)
