Best 20 Cilantro Salad Dressing Recipes

CREAMY CILANTRO SALAD DRESSING

Steps:

• Blend mayonnaise, canola oil, pumpkin seeds, water, vinegar, Cotija cheese, roasted chile peppers, garlic, salt, and pepper in a blender until smooth, about 1 minutes. Add cilantro in batches, blending each to incorporate completely before adding the next, 30 to 60 seconds per batch.
• Pour dressing into an air-tight container and refrigerate at least 1 hour before serving.

THAI SALAD WITH CILANTRO LIME DRESSING

Steps:

• Finely grate enough zest from limes to measure 1 tablespoon. Cut limes crosswise in half; squeeze juice from limes. Place zest and juice in a blender; add cilantro, sugar, red chile pepper, garlic, salt and pepper. While processing, gradually add oil in a steady stream., In a large bowl, combine cabbages, cucumber, edamame, avocados, carrots and green onions. Drizzle with dressing; toss to coat.

NORDSTROM LIME AND CHICKEN CILANTRO SALAD DRESSING

Steps:

• Chipotle chilies should be in adobe sauce and can be found in the Mexican section of your store.
• -Chop Cilantro and set aside.
• - Mince garlic and set aside.
• - Puree Chipotle chilies in food processor.
• - Add all ingredients except oil and cilantro to processor and blend.
• - Slowly add stream of oil to form emulsion.
• - Add cilantro to processor and pulse to combine.
• Toss this dressing with baby greens, corn, chicken breasts, plum tomatoes, jack cheese, roasted red pepper and toasted pumpkin seeds.

CILANTRO SALAD DRESSING

Steps:

• Place all ingredients in a blender; cover and process until blended. Refrigerate, covered, until serving.

CORN AND SCALLION SALAD WITH CILANTRO-MINT DRESSING

Steps:

• Make the dressing: Combine the mint, cilantro, vinegar, 1 teaspoon of the honey, and salt and pepper to taste in a blender. Blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Taste and add more honey, salt and pepper as desired. Set aside.
• Heat a grill to medium high.
• Brush the corn with some canola oil, then season with salt and pepper. Grill, covered, until lightly charred on all sides and tender, 2 to 4 minutes per side. Let cool slightly, then cut the corn kernels from the cobs and place them in a large bowl.
• Add the scallions to the bowl and season with salt and pepper. Add some of the dressing and toss to coat. Transfer to a platter; top with the cheese, mint and another drizzle of the dressing. Serve immediately.

CORN AND TOMATO SALAD WITH CILANTRO DRESSING

Steps:

• Just before serving, pour dressing over corn mixture and toss.

SHRIMP SALAD WITH CILANTRO DRESSING

Steps:

• In a bowl, whisk the first seven ingredients until blended. In a skillet, heat oil over medium-high heat. Add shrimp, chili powder, salt and cumin; cook and stir until shrimp turn pink, 2-3 minutes. Add garlic; cook 1 minute longer. Remove from heat., In a bowl, combine romaine, corn, peas and red pepper; drizzle with dressing and toss to coat. Top with avocado and shrimp.

SASHIMI TUNA SALAD WITH MINT LIME CILANTRO DRESSING

Steps:

• Whisk olive oil, lime juice, cilantro, garlic, mint, lemon juice, and salt in a bowl. Refrigerate salad dressing for at least 1 hour or overnight for best flavor.
• Preheat an outdoor grill for high heat and grease the grate.
• Toss salad greens, romaine lettuce, mango, peanuts, cucumber, and chow mein noodles in a salad bowl.
• Sprinkle tuna with salt and black pepper.
• Grill tuna on the preheated grill until the outside is seared and brown and the inside is still red, about 1 1/2 minutes per side for rare. Slice the grilled tuna.
• Top salad with slices of avocado and grilled tuna; drizzle with salad dressing to taste.

BLACK BEAN-CHICKEN SALAD WITH CREAMY CILANTRO PESTO DRESSING

Steps:

• Prepare Creamy Cilantro Pesto Dressing. Heat oil in 10-inch skillet over medium- high heat. Cook chicken in oil 6 to 8 minutes, stirring occasionally, until no longer pink in center. Toss chicken, chili powder and garlic salt; set aside.
• Cook and drain pasta as directed on package. Rinse with cold water; drain. Mix pasta, chicken, dressing, tomato and beans.

BBQ CHICKEN SALAD WITH CREAMY BBQ CILANTRO LIME DRESSING

Steps:

• For the salad, combine the cooked chicken and BBQ sauce in a medium bowl. Refrigerate until ready to use.
• In a large bowl, toss together the iceberg lettuce, romaine lettuce, red onion, cilantro, corn, black beans and cheese. Toss the mixed salad with about 1/4 to 1/2 cup of the dressing, if desired. Otherwise, you can serve the dressing on the side. Place salad on plates and top with the prepared BBQ chicken and additional dressing.
• For the dressing, combine all the ingredients together and whisk (or shake, if using a jar) vigorously to combine. You could also run this through a blender to make it even more smooth. Refrigerate until ready to serve.

CILANTRO LIME SALAD DRESSING RECIPE - (4.4/5)

Steps:

• I am notorious for not measuring, because I adapted this recipe from a more fattening version called "El Toritos Cilantro and Pepita Salad Dressing". I recommend that you adjust seasonings to your liking. In a food processor, add all the ingredients, except for the olive oil. Process until the ingredients are emulsified and then slowly drizzle the olive oil until the dressing appears rich and creamy. You can substitute non-fat Greek Yogurt, instead of mayonnaise for a leaner version.

SPICY CHICKEN SALAD WITH CILANTRO LIME DRESSING

Steps:

• To make the dressing:.
• Finely chop garlic and ginger in a food processor.
• To the garlic-ginger mixture add the next 8 ingredients (cilantro through parmesan cheese) and puree until blended.
• Add both oils through the food processor shoot to combine.
• To make the salad:.
• Roast peppers under the broiler until charred on all sides (about 7-10 minutes), Put peppers in a bowl and cover with plasic wrap. Cool until easy to handle. Peel and seed the peppers. Chop peppers.
• Combine peppers and remainder of salad ingredients. Mix with approximately one-half of the cilantro-lime dressing.
• Serves 2 - 4 as an entree.

SOUTHWEST SALAD WITH FRESH LIME CILANTRO DRESSING

Steps:

• Prepare dressing first by combining in food processor or blender fresh cilantro, lime juice, sour cream, sugar, salt and pepper.
• Then slowly drizzle in oil until fully combined.
• Pour dressing into container and chill in fridge for several hours for flavors to meld.
• In large glass/acrylic bowl layer lettuce, then tomatoes, onion, black bean, cheese, and corn.
• (At this point the salad can wait for up to 8 hours before serving if you wish to be a step ahead later on.).
• Before serving sprinkle broken chips over corn layer. Then pour dressing over chips and toss completely.
• Enjoy!

CILANTRO LIME CHICKEN TACO SALAD WITH CREAMY BAJA CATALINA DRESSING RECIPE

Steps:

• Prepare Cilantro Lime Chicken according to directions, reserving 1 tablespoon marinade for dressing. Slice or chop cooked chicken. Meanwhile, whisk together all of the Dressing ingredients in a medium bowl, including the 1 tablespoon reserved Cilantro Lime Marinade. Store in the refrigerator. Best if chilled at least 30 minutes. May keep in an airtight container up to 7 days. To assemble, add the Salad Ingredients to a large bowl and toss to combine. Drizzle individual servings with desired amount of dressing. Season with additional salt, pepper, hot sauce and/or lime juice to taste. Recipe Notes *For more of a vinaigrette, you may sub the mayo and sour cream for canola oil

EASIEST CREAMY CILANTRO LIME RANCH SALAD DRESSING

Steps:

• Place all ingredients in a blender and pulse on high until well mixed.
• Adjust seasonings by adding more lime juice, cilantro and salt or pepper.
• Chill for an hour before serving.

SOUTHWEST CHICKEN SALAD WITH CREAMY CILANTRO DRESSING

Steps:

• In large bowl, mix Salad ingredients.
• In blender, place olive oil, cilantro, garlic, lime juice and salt. Cover and blend on high speed until smooth. If necessary, stop blender and scrape down mixture. Transfer to small bowl; beat in yoghurt with whisk until smooth.
• Before serving, add dressing to salad mixture; toss until mixed well. Serve immediately, or refrigerate up to 1 hour before serving.

NORTH AFRICAN SALAD WITH ORANGE CILANTRO DRESSING

Steps:

• 1. Cook the bulgur according to package directions, adding the dates and salt just at the end of the cooking time. This helps soften the dates a bit and gives the bulgur good flavor. Cool the bulgur for 20-30 minutes for a cold salad.
• 2. In a food processor, combine all the dressing ingredients except the cilantro. Puree until smooth, removing any pieces of orange that can't be broken down any further. Add the cilantro to the smooth mixture, pulse a few times, and set aside.
• 3. Toss the cooled bulgur and dates mixture with the other salad ingredients. Drizzle or toss with the dressing. Serve immediately.

QUINOA CORN SALAD WITH CILANTRO, CHIVES, AND LEMON-LIME DRESSING

Steps:

• Place quinoa in a fine mesh sieve and rinse thouroughly with cold, running water. Bring water to boil in a small pot, add the quinoa and salt, and bring to a boil again. Cover and reduce heat to low for 15 minutes. Turn off the heat and keep the pot covered for an additional 5 minutes. Strain off any excess liquid and spread the quinoa out to cool on a tray while preparing the remaining ingredients.
• Steam or lightly saute corn until just tender and cool to room temparature. Combine all of the ingredients in a large bowl and gently toss. Season with additional salt, pepper, or hot sauce to taste. Serve with fresh lime wedges.

SOUTHWESTERN CHOPPED SALAD WITH CILANTRO DRESSING

Steps:

• Finely chop romaine, bell pepper, tomatoes, and green onions.
• Place all ingredients in a large bowl and stir to combine.
• Toss with desired dressing.
• Cilantro Dressing:.
• Puree all ingredients in a blender or food processor until smooth.
• Taste and adjust seasonings if necessary.
• Makes about 3/4 cup.

INDONESIAN RICE SALAD WITH ORANGE-SESAME-CILANTRO DRESSING

Steps:

• Cook rice according to directions and place in a bowl to cool to room temperature.
• When cool, add pineapple, cashews, raisins, green onions, red and green bell peppers, celery, bean sprouts and cilantro.
• In a jar, combine dressing ingredients and shake to mix.
• If the salad is served immediately, drizzle all of the dressing over the salad.
• If salad is to be served later, use only half of dressing over salad, then at the last minute add the other half of dressing, stirring to coat.
• May be served room temperature or chilled.