Making your own salad dressing is a snap. You can easily whip together a tasty salsa-fied dressing to compliment a taco salad or even our tasty chicken burrito salad from last week. This dressing uses canola oil, which is one of my favorite neutral-tasting oils. Though I love olive oil, sometimes I don’t want such a distinctive flavor as part of the recipe. An oil with a little less oomph lets the other flavors shine through, something you want with ingredients like salsa and lime. For a smoother dressing, use your blender and be sure to stream in your water and oil with the motor running once you have processed the other ingredients a bit. This helps to form an emulsification and will keep your dressing ingredients together instead of separating. And don’t skip the little bit of sugar! It helps to balance the flavors and make it more palatable to the younger members of your family.
Yield: 1 cup
- 1/2 cup salsa
- 1/3 cup water
- 2 tablespoons canola oil
- 2 tablespoons lime juice
- 1 tablespoon minced cilantro
- 1 teaspoon granulated sugar
- 1 garlic clove, crushed
In container with tight-fitting lid, combine salsa, water, canola oil, lime juice, cilantro, sugar and garlic. Shake well.
If you prefer a smoother dressing, add salsa, lime juice, cilantro, sugar, and the garlic clove into a blender. Run for 20 seconds. With motor running, stream in water, then canola oil.
Taste for seasoning. Stores in the fridge for up to one week.
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