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| KILBIA - Thanks for the recipe, it sounds delicious. I love the taste of cilantro in sour cream. I can't wait to try it.
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CILANTRO-SOUR CREAM DRESSING
My housemate taught me this one; she uses it on any sort of Mexican-themed dinner salads, and as an accompaniment to chili.
WARNING: We've not tried this with fat-free sour cream. We avoid the stuff as it tends to misbehave - sometimes drastically - if you cook with it. Also, I've not crunched the numbers for this dressing, but about 97% of the calories are going to come from the sour cream, so it's a pretty safe bet you can just use the numbers on that package.
INGREDIENTS:
16 ounces low-fat sour cream
1 bunch cilantro
2 large limes
cumin
garlic powder
about 1/2 tsp chili powder
about 3 drops Chipotle-flavored Tabasco
EQUIPMENT:
Blender (I guess a large enough Food Processor would work too)
Spoon or spatula
Coarsely chop the top half of the bunch of cilantro. Once you start getting to the real stem-heavy end of the bunch, just try chopping around them. I usually end up throwing away the bottom 1/3 of the bunch because in D/FW-land, cilantro is 2 bunches for 1 dollar and it's just not worth the effort to me to try and use every last bit.
Juice the limes straight into the blender. Add the cilantro; pack it down slightly if you need. Dump the entire container of sour cream on top of that. Set the blender on a low speed; if it doesn't start munching up the cilantro, you may need to stir poke at everything with a spoon. Be careful not to poke in too far, or you'll end up with a mangled spoon and bits of spoon mixed into your dressing! Eventually something will "catch" and the blender will puree everything into something resembling a sauce. Once it's to this stage, stop the blender. Sprinkle in enough garlic powder to lightly coat the surface of the dressing. Do the same with the cumin. Add the chili powder and Tabasco. Blend for about ten seconds. Taste and adjust as preferred.
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| XALLICIAX - That sounds really good. Thanks for telling me what Agave nectar is - I was thinking it was some kind of fruit I'd never heard of. Do they sell it in the grocery where you find honey or do you have to go to an organic store?
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| CMEDWARDS - Thanks for the tip. I've never tried salsa on salad, but I love Ranch, so I think I'll really like it with salsa.
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I haven't tried this, but it sounds pretty good:
Agave Balsamic Vinaigrette:
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
2 teaspoons agave nectar
2 teaspoons country style mustard
Pinch of salt & freshly ground black pepper to taste
In a small bowl, whisk oil, vinegar, agave nectar, mustard, salt and pepper until blended.
Yield: 1/3 cup
[agave nectar is sort of like honey]
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| I do not like fat free dressings but if you mix ranch fat free dressing with salsa it gives it a new flavor.
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| You just gave me a great idea with the rice wine vinegar...I think I will make some sort of an asian salad and drizzle it over top! I'm thinking some shredded cabbage, mandarin oranges, toasted almonds...we'll have to see how it turns out!
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| Thanks I'll try it. I've sprinkled Rice Vinegar over my salads, but sometimes it's so tart I don't enjoy the salad.
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| When it comes to garden salad, I like to drizzle some nice balsamic vinegar on it. If you get a good bottle there's lots of good flavour and no fat. I actually prefer this over a balsamic vinaigrette.
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| I'm not fond of too many of the fat free salad dressings I've bought, so I'd like to make my own, especially vinaigrettes. Anyone have recipes for good salad dressings?
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