Reviewed: Jul. 10, 2011

Wow! Sounded too good to wait to make! Turned out delicious. Am taking to Church today with a tossed salad. Kinda hope we have leftovers, but doubt it! I didn't even have to tweak, which is unusual!

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9 users found this review helpful

Reviewer:

Emily Tisdale

Cooking Level: Expert

Reviewed: Jul. 13, 2011

I've been making salads all summer and I like to make my salad dressings homemade. This recipe caught my eye as I love cilantro and always have some in the fridge waiting to be used. The only change I made was I used Dijon mustard instead of spicy brown mustard. Next time will add some color to my salad, like cherry tomatoes. My salad ingredients were mixed greens, avocado, red onion and sliced chicken breast and feta. This salad dressing is a bright green and has a crisp fresh flavor.

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49 users found this review helpful

Reviewer:

Dawn

Cooking Level: Intermediate

Home Town: Winter Haven, Florida, USA

Living In: Janesville, Wisconsin, USA

Reviewed: Jul. 17, 2011

Fantastic! I have also made it without any oil and just adding extra lime juice. Was just as good. My new favorite dressing it was excellent over a green salad with fruit.

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14 users found this review helpful

Reviewer:

Errorkitten

Reviewed: Jul. 17, 2011

I love this light dressing! I added a couple tablespoons, maybe less, of grated fresh ginger, and it was delicious.

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33 users found this review helpful

Reviewer:

sherekeewoman

Reviewed: Aug. 22, 2011

This is great! I love cilantro, but the lime juice definitely mellows the taste of the cilantro. Very refreshing summer salad dressing!

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2 users found this review helpful

Reviewer:

pinkypink

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

Reviewed: Sep. 5, 2011

Very tasty! I only modifiers slightly by reducing the amount of oil by half, and using a combination of grape seed and omega plus (olive, avocado, and flaxseed) oils.

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5 users found this review helpful

Reviewer:

TucsonAnn

Reviewed: Sep. 10, 2011

This was delish! I used with the Margarita Grilled Shrimp from this site over a salad of romaine, yellow peppers, tomato and red onion. AMAZING! The shrimp were 5 stars too!

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9 users found this review helpful

Reviewer:

healthymom

Reviewed: Sep. 20, 2011

YUM! I cut the olive oil to 1/4 cup and added 1/4 tsp. pepper. Makes a yummy broccoli slaw!

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10 users found this review helpful

Reviewer:

joy-of-jesus-smileymom

Home Town: Ann Arbor, Michigan, USA

Reviewed: Feb. 5, 2012

Beautiful color, and I loved the fresh bite of the cilantro and the tang of the fresh lime juice and vinegar; however, I did not care for the sweetness from the brown sugar at all.

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9 users found this review helpful

Reviewer:

LIZCANCOOK

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

Reviewed: Feb. 27, 2012

Very simple preparation; I used my stick blender to cut down on cleanup. I also cut the oil by 1/4 to make the final product a little lower in calories. The taste is pretty good alone, but it really sang on a salad of baby greens with tomato, red onion, avocado, crumbled cotija and a sliced grilled chicken breast (I used Key West Chicken, recipe from this site). Awesome, easy-to-make combo that I will make again soon!

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4 users found this review helpful