Green Salad with Lime Vinaigrette


Recipe Notes: This sald dressing comes from the recipe for Black Bean-Taco Salad with Lime Vinaigrette from Cooking Light Magazine. We served over plain green salad to go with our Mexican feast!

INGREDIENTS:
1/4 cup chopped seeded tomato
1/4 cup chopped fresh cilantro
2 tablespoons olive oil
1 tablespoon cider vinegar
1 teaspoon grated lime rind
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon black pepper
1 garlic clove, peeled

DIRECTIONS:

  1. Combine ingredients in a food processor or blender. Process until smooth.

Recipe Source: Adapted from a recipe in Cooking Light Magazine, July 2000

Nutritional information for entire recipe (per Mastercook): 266 Calories; 27g Fat (88.9% calories from fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 548mg Sodium.

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