Best Creamy Cilantro 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.

CREAMY CILANTRO LIME DRESSING

Steps:

• Blend buttermilk, mayonnaise, cilantro, tomatillo, lime juice, jalapeno pepper, ranch dressing mix, garlic, and black pepper together in a blender until smooth. Refrigerate until flavors blend, at least 1 hour.

CREAMY CILANTRO LIME DRESSING

Steps:

• Puree all ingredients in a blender or food processor until smooth.
• Taste and adjust seasonings if necessary.

VEGETARIAN TACO SLAW WITH CREAMY CILANTRO-LIME DRESSING

Steps:

• Combine cabbage, black beans, corn, carrots, bell peppers, and 1 cup cilantro in a large bowl. Toss lightly until mixed.
• Place sour cream, 1 1/2 cups cilantro, green onions, lime juice and zest, garlic, salt, and cayenne in the bowl of a food processor. Pulse on and off 5 or 6 times to completely blend.
• Pour dressing over cabbage mixture and toss to coat evenly.

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

BLACK BEAN-CHICKEN PASTA SALAD WITH CREAMY CILANTRO DRESSING

Steps:

• Prepare dressing. Heat oil in a large skillet over medium-high heat.
• Cook chicken in hot oil for 6-8 minutes , stirring occasionally, until no longer pink in th center. Toss chicken, chili powder, garlic and salt. (add more seasonings to taste if you wish) Set chicken aside.
• Cook and drain pasta as directed on package. Rinse with cold water.
• Mix pasta, chicken,dressing, tomato and beans. Enjoy!
• Creamy Cilantro-Pesto Dressing.
• 1 1/2 cups chopped cilantro (3/4 cup dried).
• 1/2 cup shredded Parmesan cheese.
• 1/3 cups pine nuts.
• 1/3 cup olive oil.
• 1/4 cup whipping cream **.
• 1 teaspoons grated lemon peel.
• 1 TBSP.lemon juice ***.
• 1/8 teaspoons ground red pepper.
• 2 cloves garlic.
• Place all above ingredients in a food processor or blender.
• Cover and process until smooth.

CAST-IRON HOME FRIES WITH ROASTED GREEN CHILES, CILANTRO, GREEN ONIONS, RADICCHIO, AND CREAMY GARLIC DRESSING

Steps:

• For the dressing: Whisk together the mayonnaise, vinegar, mustard and garlic in a bowl and season with salt and black pepper. Let sit while the potatoes boil to allow the flavors to meld.
• For the salad: Preheat the oven to 375 degrees F. Toss the poblanos with a few tablespoons of canola oil and sprinkle with salt and black pepper. Put the poblanos on a baking sheet and roast until the skin is blackened on all sides, turning a few times, about 25 minutes. Transfer to a bowl and immediately cover with plastic wrap. Let sit and steam for at least 15 minutes and up to a few hours. Transfer to a cutting board and remove the skin and seeds. Thinly slice the poblanos and set aside.
• While the chiles are roasting, put the potatoes in a large saucepan and cover by 2 inches of cold water. Add 2 tablespoons salt to the water and bring to a boil over high heat. Cook until a skewer or paring knife inserted into the center of the potatoes meets no resistance, about 25 minutes (depending on the size of the potatoes). Drain and let cool for at least 5 minutes on a cutting board. Cut the potatoes into 1-inch dice.
• Heat 3 tablespoons canola oil in a large cast-iron skillet over high heat until the oil begins to shimmer. Add the potatoes in a single layer and cook, pressing firmly with a spatula, until a crust has formed on the bottom. Gently turn them and cook until all sides are golden brown and crisp, adding more oil if needed. Transfer the potatoes to a bowl, and then add the chiles, radicchio and dressing and stir gently to combine. Fold in the cilantro and green onions and serve warm or at room temperature.

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.

CREAMY CILANTRO DRESSING

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet.
• Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
• Combine roasted peppers, canola oil, pepitas, red wine vinegar, lime juice, cotija cheese, garlic, salt, and pepper in a blender or food processor. Blend to combine, about 10 seconds. Add cilantro a little at a time and blend until smooth.
• Combine mayonnaise and water in a large bowl and whisk until smooth. Add the blended pepper mixture to the mayonnaise mixture and mix thoroughly.

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.

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.

CREAMY CILANTRO DRESSING

Steps:

• Thinly slice one green onion; set aside. Cut the other onion into pieces; place in a blender. Add the cilantro, garlic, honey, oil, soy sauce, red pepper flakes and salt; cover and process until blended. Add tofu and vinegar; cover and process until smooth. , Transfer to a small bowl; stir in the sliced onion. Cover and refrigerate for at least 1 hour before serving.

CREAMY CILANTRO TOFU DRESSING

Steps:

• Place the tofu, lime, garlic, shallot, mustard, cilantro into food processor with metal blade and blend till pureed.
• Combine the water to prcessor while machine is still running, follow with the oil salt and pepper. Serve immediately on your favorite salad or grilled meat.

CREAMY CILANTRO DRESSING

Steps:

• Whisk all ingredients together in a bowl. Chill. Makes 1 ¼ Cups.

CREAMY CILANTRO DRESSING

Steps:

• 1. Place all dressing ingredients except cilantro, mayonnaise and water in a blender of food processor. 2. Blend approximately 10 seconds, and then add cilantro little by little until blended smooth. 3. Depending on size of blender, it may be necessary to do in batches. 4. Place mayonnaise and water in a large stainless steel bowl, and mix with a wire whip until smooth. 5. Add the blended ingredients to the mayonnaise mixture, and mix thoroughly. 6. Place in an airtight container and refrigerate. 7. Will keep for three days.

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.

CREAMY CILANTRO SALAD DRESSING

Steps:

• Combine all ingredients in a blender and refrigerate at least one hour.
• For a thicker dressing, reduce mayo to 1/2 cup and add 1/2 cup sour cream to the mixture.

FAT FREE CREAMY CHIPOTLE CILANTRO SAUCE/DRESSING

Steps:

• Roughly chop all the veggies, from garlic to onions, and add to a mini-chopper (or blender, but my mini-chopper works soooo much better).
• Add the sour cream, salt, cumin and lime juice.
• Blend until well mixed, but with a little texture.
• Cover and chill for at least an hour before serving. Check for seasoning and add ground pepper and salt if needed.

CREAMY CILANTRO LIME DRESSING RECIPE BY TASTY

Steps:

• Add cilantro, salt, pepper, coconut milk, lime juice and avocado oil into a mason jar and secure lid tightly.
• Shake vigorously until ingredients are mixed thoroughly.
• Store dressing in the fridge and use within 1-2 weeks. You may need to shake up the ingredients again before each use.
• Enjoy!

CREAMY CILANTRO-AVOCADO DRESSING

Steps:

• Puree all in blender until smooth. Adjust seasoning with salt and pepper as needed.