LOOKING for: Lime-Cilantro Salad Dressing

emsmamaw_txJuly 24, 2006

Had a wonderful Southwestern Pizza/Salad at Nordstrom Bistro this weekend in Houston. The dressing was excellent but alas....they do not sell it. The dressing seemed to be an oil base...slightly sweet and spicey...and was called Lime/Cilantro. The salad was served atop a pizza and garnished with tortilla strips. Would love to duplicate the salad dressing. By the way....the pizza was wonderful. White cheese; poblano peppers; and smoked chicken. Thanks in advance for any suggestions....

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lindac

I would just make a basic vinaigrette but use lime for the acid ingredient and add lots of chopped cilantro.
Linda C

    Bookmark   July 24, 2006 at 4:55PM
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ginger_st_thomas

Check below. Easy enough to sweeten it if it's too tart.

Here is a link that might be useful: Lime Cilantro

    Bookmark   July 24, 2006 at 7:55PM
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emsmamaw_tx

Thanks so much. Will taste until I get it right. Waiter said that he could give me a small amt. in a container but that it would only "last 4 days". Don't know if he knew I would eat all of it in that time frame (LOL) or if it would not be edible in 4 days. Anyway, thanks for the suggestions.

    Bookmark   July 24, 2006 at 9:04PM
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ginger_st_thomas

You're welcome. Hope you figure out the formula.

    Bookmark   July 25, 2006 at 5:23AM
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shannon_shannonsumner_com

Here is the recipe: Nordstrom's has a cookbook and this can be found there.

Cafe Nordstrom's chipotle lime dressing

Prep time: 15 minutes Makes approximately 1 pint or enough for 8 servings

1/4 cup fresh lime juice
1/4 cup rice wine vinegar
2 teaspoons garlic,minced
1 tablespoon chipotle purée
3 tablespoons honey
1/2 teaspoon kosher salt
1/2 big bunch cilantro,chopped
3/4 cup canola oil

In a blender, combine lime juice, rice wine vinegar, garlic, purée, honey, salt and cilantro. Blend together well. Then slowly add the oil to the blender as it is blending until it is fully emulsified. Remove from the blender and taste for seasoning. Refrigerate until you are ready to serve. Whisk well before tossing with the salad.

Per serving: 210 cal.; 0 g pro.; 8 g carb.; 20 g fat (2 sat., 12 monounsat., 6 polyunsat.); 0 mg chol.; 120 mg sod.; 0 g fiber; 6 g sugar; 85 percent calories from fat.

NOTES: The dressing should be kept cold until it is served and is best when it is blended within 2 hours of being served. You can use this dressing on any salad to which you want to give a Southwest flavor.

    Bookmark   July 26, 2007 at 4:58PM
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