Best 2 Tossed Salad With Cilantro Vinaigrette Recipes

Indulge in a symphony of flavors with our Tossed Salad adorned with a refreshing Cilantro Vinaigrette. This vibrant salad features crisp romaine lettuce, juicy cherry tomatoes, crunchy cucumbers, and a medley of colorful bell peppers, all tossed in a zesty vinaigrette bursting with the vibrant flavors of cilantro, lime, and garlic. Accompanying this delectable salad are three additional recipes that will tantalize your taste buds. Treat yourself to a creamy and tangy Avocado Dressing, a zesty Lemon Vinaigrette, and a versatile Tahini Dressing, each offering a unique twist to your culinary creations.

Let's cook with our recipes!

CILANTRO LIME VINAIGRETTE

Cilantro Lime Vinaigrette image

Cilantro is one of those ingredients that adds bright, fresh flavor to almost any dish it's in. Drizzle this irresistible cilantro lime vinaigrette recipe over grilled steak, avocado salad, sliced tomatoes and more. Don't miss these other homemade salad dressing recipes -Taste of Home Test Kitchen

Provided by Taste of Home

Time 10m

Yield 1 cup

Number Of Ingredients 8

Ingredients

1/3 cup fresh cilantro leaves
2 tablespoons lime juice
2 tablespoons cider vinegar
2 teaspoons honey
1/4 teaspoon salt
1/4 teaspoon garlic powder
Dash pepper
2/3 cup olive oil

Steps:

Place the first ingredients in blender. While processing, gradually add oil in a steady stream.

Nutrition Facts : Calories 167 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 75mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

FAJITA STEAK SALAD WITH CILANTRO-LIME VINAIGRETTE

Fajita Steak Salad with Cilantro-Lime Vinaigrette image

Two of the all-time greats-steak fajitas and steak salad-come together in an explosion of flavor. Top round steak (often labeled as London broil) is an inexpensive cut that holds up to a powerful marinade and high-intensity cooking while easily feeding a crowd. The cilantro-lime vinaigrette also pulls no punches, beautifully dressing the salad and perfectly coating charred peppers and onions. A little pepper jack cheese, some fresh avocado and a healthy sprinkle of tortilla strips make this salad one big party on a plate!

Provided by Food Network Kitchen

Time 1h40m

Yield 6 servings

Number Of Ingredients 16

Ingredients

2 tablespoons vegetable oil, plus more for the grill pan
2 tablespoons Worcestershire sauce
1 tablespoon chili powder
1 teaspoon dried oregano
1 teaspoon smoked paprika
Juice of 1 lemon
2 cloves garlic cloves, smashed
1 scallion, cut into 2-inch pieces
Kosher salt and freshly ground black pepper
2 pounds top round London broil steak
1/4 cup fresh cilantro leaves, finely chopped
2 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
Zest and juice of 2 limes
2 garlic cloves, grated
Kosher salt and freshly ground black pepper

Steps:

For the steak: Set a large resealable plastic bag in a medium saucepan and pull the edges of the bag over the sides of the pan for easy access to the bag. Add the vegetable oil, Worcestershire sauce, chili powder, oregano, paprika, lemon juice, garlic, scallion, 1 teaspoon salt and 1 teaspoon pepper to the bag and whisk to combine. Add the London broil and seal the bag tightly. Remove the bag from the pan and use your hands to rotate the meat, coating thoroughly in the marinade. Lay the bag flat on a cutting board and marinate at room temperature for 1 hour, flipping the bag after 30 minutes. (The seasoned meat can also be stored in the refrigerator overnight. Let rest at room temperature for 20 minutes before cooking.)
Remove the steak from the bag and discard any stuck-on garlic cloves and scallion. Set a grill pan over high heat until just starting to smoke, about 3 minutes. (Or prepare a grill for high heat.) Lightly oil the pan. Place the steak in the center of the pan and grill until the bottom is nicely charred, about 5 minutes. Flip the steak and continue grilling until an insert-read thermometer inserted sideways into the center of the steak registers between 120 and 125 degrees F, 3 to 5 minutes more. Transfer the steak to the cutting board and rest for 10 minutes.
For the vinaigrette: While the steak rests, whisk the cilantro, olive oil, cumin, lime zest and juice, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper together in a large bowl. Pour half of the vinaigrette into a small bowl and set aside.
For the salad: Add the bell peppers and onions to the large bowl of vinaigrette and toss to thoroughly coat. Arrange the onions cut-side down and the peppers skin--side down on the same grill pan over high heat and grill until deeply charred, about 4 minutes. Transfer to the same cutting board as the steak.
Add the remaining vinaigrette back to the large bowl. Add grated cheese and salad greens and toss to combine. Arrange the salad mixture on a large serving platter. Top with the grilled peppers.
Cut the roots off the onion halves and slice the onions into thin wedges. Arrange on the salad. Thinly slice the rested steak against the grain and arrange in the center of the salad. Arrange the avocado slices around the edge of the platter, then sprinkle tortilla strips over the top of the salad.

Tips:

Select fresh, crisp vegetables: The quality of your salad ingredients will greatly impact the final dish, so choose vegetables that are at their peak freshness. Look for vibrant colors, firm textures, and no signs of wilting or bruising.
Wash and dry your vegetables thoroughly: This will help to remove any dirt, bacteria, or pesticides that may be present. Use a salad spinner to quickly and easily dry your vegetables.
Use a variety of colors and textures: This will make your salad more visually appealing and add different flavors and nutrients. Consider using a mix of leafy greens, root vegetables, fruits, and nuts.
Don't overcrowd the salad: Too many ingredients can make your salad difficult to toss and may result in a watery dressing. Aim for a balance of ingredients so that each one can shine through.
Make the dressing ahead of time: This will give the flavors time to meld and develop. You can store the dressing in the refrigerator for up to a week.
Toss the salad gently: Over-tossing can bruise the vegetables and make the salad limp. Use a light touch and toss the salad just until the dressing is evenly distributed.

Conclusion:

With its vibrant colors, crisp textures, and tangy dressing, this tossed salad with cilantro vinaigrette is a refreshing and flavorful dish that is perfect for any occasion. Whether you're serving it as a side dish or a main course, this salad is sure to please everyone at the table. So next time you're looking for a healthy and delicious meal, give this recipe a try!