Wow, I have been lagging behind recently. I only gave you ONE recipe with cilantro after I highlighted it in my health and nutrition section! Well, here’s another one for ya. Who doesn’t like super tasty salad dressing that’s actually good for you? I’m sorry about the general terms for measuring ingredients. From now on, I vow to at least try to measure things, even when I’m just "messing around" in the kitchen with random ingredients. It would probably make this whole thing easier on us all. For now, here’s my best for the cilantro salad dressing (which is pretty quick and simple)!

Step 1:

Get a whole big bunch of fresh cilantro. I decided to tear off some of the huge stocks attached to some of them, but you don’t need to. You can use 1-2 large bunches of cilantro.

Step 2:

Slice 1-2 green onions (or any other onion you have on hand). They don’t have to be sliced perfectly, just small enough to blend up well. At this point in the recipe, I had no idea what I was going to do with these onions, so I sliced them pretty thin.

Step 3:

Blend together: cilantro, green onion, about 3/4 cup plain unsweetened almond milk (I wanted this stuff to be creamy!), 1/4 cup olive oil, a dash of sea salt, and as many drops of green tabasco sauce as you can handle. You could substitute cayenne pepper or hot peppers or anything you like to add a little heat. Or, you could take that out entirely if you really have to be that way. I would at least add a little black pepper if nothing else, yaheard?

Step 4:

Pour this creamy, tasty, and slightly spicy salad dressing all over your salad. I mixed some cilantro leaves into the salad for even more cilantro-y goodness. Olives and homemade dehydrated sweet corn tortilla chips (probably coming to this site sometime soon), gave this salad some extra southwestern flair….or something. I hope you try it and enjoy!

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