Last year, my friend Val introduced me to a delicious Cilantro Dressing from Trader Joe’s. It’s bright, light, and vibrantly tangy, as well as low-fat, low calories, and full of good things. I loved it so much that I made 30-minute trip to our local Trader Joe’s to buy a bottle, which turned out to be $3.50 for 12 ounces! I took it home, enjoyed every drop, and decided then and there to figure out how to make something like it that didn’t require fighting traffic or paying so much for so little. After a little experimenting, I came up with this refreshing alternative, which I actually like much better than the bottled version. Bonus: a pint costs less than $2 to make. This stuff is great on way more than salad too – last week alone I served it on fish and Chik’n tacos and used it as a dip for eggplant fingers (recipe coming soon) and raw veggies.
- 1 cup Cilantro (give or take)
- ⅓ cup olive oil
- ½ cup plain yogurt (option: use vegan yogurt to make this vegan-friendly)
- 4 oz. roasted mild green chilies (I buy the whole ones in a big can, and distribute them into freezer bags. MUCH cheaper than buying those little cans. Or you can roast a couple of mild chilies yourself.)
- 2 cloves garlic, roughly chopped
- 1 teaspoon cumin
- ¾ teaspoon kosher salt
- Zest of one lime
- Layer all ingredients in blender and blend until smooth.