Spicy Tuesday – Spanish Olive Vinaigrette – Cilantro

 We’ve been at home now for over a week and you may be searching for culinary inspiration – here’s a flavorful idea. Because sometimes you just need a salad dressing with ZIP, you can whip up this flavorful vinaigrette for a simple side accompanying your weeknight dinner – or splash it out with roasted baby potatoes, sliced hardboiled eggs, roasted red peppers and shrimp for a show stopping entrée on the weekend!

Along with Parsley, Cilantro is a “sturdy herb” staying good in the fridge for about a week. It adds a grassy green goodness to this salad and everything else you add it in. Not only is it flavorful and full of herb-ey goodness, it adds nutrition, too! When you cook with cilantro you are adding Vitamin K to your diet, trace mineral manganese and vitamins A and B-9, (known as folate), each at 1 percent of the recommended daily intake.

Spanish Olive Vinaigrette

• 1 Clove Garlic, minced or grated
• 1 TB Whole Grain Mustard
• Juice and Zest of One Lemon
• 1 TB Red Wine Vinegar
• 3 TB Extra Virgin Olive Oil
• ¼ Cup Sliced Green Olives with Pimentos
• 2 TB Finely Chopped Kalamata Olives
• 3 TB Finely Chopped Cilantro
• Sea Salt and Freshly Ground Pepper to taste

Place the ingredients in a jar and shake well. Serve over your favorite greens and veggies.