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 anchovies for a show stopping entrée on the weekend!
Cilantro adds a grassy green goodness to the salad. 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.
