Ours had adobo glazed salmon, goat cheese, corn, cherry tomatoes, black beans, with
cilantro lime vinaigrette which was full of flavor.
To give this Southwestern Cobb a little kick I made a homemade
cilantro lime vinaigrette which has a hint of spice from fresh jalapenos.
:)
Your cilantro lime vinaigrette over roasted acorn squash is one of the best vegan recipes out there!
The cilantro lime vinaigrette you make for the shrimp adds so much freshness, and paired with bright tomatoes and creamy avocado, it's a flavor match made in heaven!
Not exact matches
The
lime vinaigrette, which contains
cilantro and fish sauce, provides a nice tart, fragrant, salty counterbalance.
-LSB-...] mustard dressing / / Blue cheese dressing / / Caesar dressing / / Chipotle
Lime Southwest Dressing / / Creamy Avocado Citrus Salad Dressing / / Greek
vinaigrette / /
Cilantro lime -LSB-...]
I gave this Summer Farro Salad a Southwest twist with corn sliced off the cob, avocado, cotija,
cilantro and a
lime vinaigrette.
This one is a riff off one of my very favorite salads where thick slabs of avocado meet crispy - fried tortilla strips all tossed in a sharp
lime -
cilantro vinaigrette but this time I used tarragon and red wine vinegar instead of the
cilantro and
lime juice because....
The hubby's more of a traditional spicy red salsa / pico de gallo guy, but I usually opt for milder salsa verde, and that's where the inspiration for this
cilantro -
lime vinaigrette comes in.
Drizzle with the
cilantro -
lime vinaigrette, to taste.
Diced cucumbers, red peppers, red onions, chopped jalapeño, garlic and
cilantro tossed with a
lime vinaigrette makes the perfect «salsa» for scooping and snacking.
I served this dal with quinoa and a simple arugula salad with a
lime and
cilantro vinaigrette.
For
vinaigrette Juice of 1
lime 1 tablespoon chopped
cilantro 1 garlic clove minced 1/4 teaspoon kosher salt Pinch black pepper 1/4 cup olive oil
2 boneless, skinless chicken breasts, cut into thin strips 2 tablespoons oil for stir frying (butter / coconut oil / ghee) 1 teaspoon sesame oil 2 cloves garlic, peeled and crushed 2 teaspoons fish sauce 2 teaspoons soy sauce 1
lime, juiced 2 teaspoons ground cumin 1 chili pepper (we use anaheim), trimmed and chopped Dash of hot sauce (if you want it spicier) 2 teaspoons sesame seeds Salad mix of your choice
Vinaigrette of your choice (I like using Nourishing Gourmet's Everyday Salad Dressing) Chopped
cilantro (optional)
TGP CHICKEN SALAD green cabbage, kale, ghost pepper peanuts, fruit chutney, jicama, green apple & asian spice
vinaigrette — 12 SHRIMP & AVOCADO SALAD tomatoes, red radish,
cilantro, fresh horseradish, fresh
lime & extra virgin olive oil — 14 YOUNG KALE CAESAR baby kale, parmigiano - reggiano, caesar dressing & pistachio toast — 10 GRILLED SHRIMP & ARUGULA grilled corn, grape tomato, honey
lime vinaigrette & cornbread crouton — 14
5 - spice black bean salad w / rocket greens + citrus dressing gf + v avocado, kale & arugula chop w / roasted poblano &
lime dressing gf + v apple salad with tahini dressing gf + v balsamic roasted asparagus salad with fried capers + 7 - minute eggs gf brussels sprout, honeycrisp & cabbage slaw w / spicy almond sauce gf + v buckwheat + shaved brussels sprout bowl gf + v cauliflower couscous w / cherries + a sumac - lemon
vinaigrette gf + v charred broccoli + red onion salad w / shaved apple + arugula gf + v charred corn salad with spicy
cilantro vinaigrette gf + v chickpea & avocado tzatziki salad gf + v chickpea bean bowl w / toasted breadcrumbs + dill tahini gf + v chipotle black beans w / collard greens, avocado & chipotle -
lime vinaigrette gf + v chopped tahini salad w / crushed pine nuts + mint gf + v
cilantro black rice w / roasted garlic scapes + asparagus gf + v
cilantro & hemp salad on tahini - yogurt toast gf + v citrus salad gf + v cooling summer salad w / za'atar pesto v cranberry bean + ribboned zucchini salad gf + v fattoush salad w / a creamy sumac - pine nut sauce gf + v fennel - roasted carrot + shallot salad w / shaved apples gf + v fruity shredded kale salad, for a crowd gf + v garlic + spice market carrots w / tahini yogurt gf + v garlicky tamari roasted chickpea salad gf + v grilled panzanella salad w / peaches & fennel gf + v herbed black beluga lentils w / garlic scapes + yogurt sauce v + gf lemony fennel, radish, and kale salad gf + df mellow melon salad gf + v midsummer cherry & amaranth panzanella salad gf + v moroccan harissa salad gf + v pickled corn succotash salad gf + v pulled salmon salad gf + df quinoa salad w / beets, blood orange + chimichurri gf + v raw veggie + ginger rice bowl w / sriracha tahini gf + v roasted turmeric - chili chickpeas + pear salad gf + v roasted radish + garlic salad with coconut milk dressing gf + v sautéed grapes, autumn kale + edamame salad w / shiso
vinaigrette gf + v shaved carrot & avocado salad w / tahini gf + v spring garlic + yam salad gf + v squash, parsnip, + kale salad w / pomegranate dressing gf + v strawberry coconut kale slaw v summer socca salad w / burst tomatoes + roasted zucchini gf + v summer salad w / za'atar pesto gf + v thai slaw gf + v vegan caesar pasta salad gf + v vegan caprese salad gf + v warm fingerling potatoes w / garlic - turmeric sauce gf + v
Flavor is added with fresh
cilantro and a simple yet super tasty
Lime Vinaigrette that's made with oil, fresh
lime juice and spices (cumin, chili powder, garlic powder).
Many of the new menu items, from the marionberry
vinaigrette dressing that will replace the once - ubiquitous ranch to the black bean and corn salad seasoned with cumin,
lime juice and fresh
cilantro and garlic, were developed by Snow and other registered dietitians on staff at Portland schools.