2 Tablespoons Lime Juice 1/4 Cup Canola Oil 2 Tablespoons Rice Wine Vinegar 1/4 Cup Extra Virgin Olive Oil 2 To 3 Cloves Garlic, Minced 1 Teaspoon Dijon Mustard 1/4 Teaspoon Salt 1/4 Cup Cilantro, Coarsely Chopped And Packed 1 Teaspoon Sugar
Place all items in food processor or blender. Pulse until garlic and cilantro are fully crushed, and everything is well combined. Store covered in the refrigerator for up to one week. Makes 1 Cup.
2012 Recipe - April Ferre - From www.thepajamachef.com
"Creamy, tangy, and a beautiful shade of green. Serve it over Mexican Confetti Salad." - April Ferre
