When you are splurging on a big Tex-Mex meal you need a salad to balance it out - right? This is an easy light salad to make you feel a little less guilty about those cheesy enchiladas.
Dressing-
1/4 Cup Lime Juice
2 Tbsp Honey
1 Tbsp Cilantro, finely chopped
1/2 Tsp Salt
2 Dashes Cayenne Pepper
1/3 Cup Canola Oil
Mix all ingredients together and shake well. This Vinaigrette can be made ahead and does not need to be refrigerated.
Salad-
1 Bag of Romaine Lettuce
1 tomato, seeded & chopped
1/4 red onion, sliced thin
1/2 cup cucumber, chopped
2 tbsp cilantro, finely chopped
No comments:
Post a Comment