I think I over did it with my caesar salads for lunch. I ate that particular salad for about two weeks straight. When I like something, I obsess over it until I get sick of it. I definitely reached that point with the caesar salads. I think my partner reached that point even earlier than I did, but she was definitely a champ! She didn’t complain about the salads, but I could tell that she was losing her pizazz with the daily caesar salad lunches I was packing her for work.
So here I am now, continuing on the path to expand my salad vinaigrette repertoire. I wanted to create something with a southwestern flare. My partner has been requesting a southwestern salad for some time now. She’s my guinea pig for the recipes I create, and really value her constructive criticism. So I brought her a salad at work ad it was a big hit with her. Yay! It went really well with a black bean, corn, tomato, avocado salad with baked tortilla chips. All it was missing was some blackened chicken, four-blend Mexican cheese and olives to make it the perfect taco salad.
Creamy Cumin-Lime Vinaigrette
2 cloves garlic, mashed into a paste
2 tablespoons plain, nonfat Greek yogurt
4 tablespoons fresh squeezed lime juice
1 1/2 teaspoon ground cumin
1/3 cup extra virgin olive oil
1 1/2 teaspoons honey (if you prefer a more tart dressing, add less honey)
Salt, to taste
In a medium-sized bowl, whisk all the ingredients together until the dressing has combined and emulsified.
Pour dressing over your favorite southwestern or taco salad.
Makes dressing enough for 4 salads.
Calories per serving: 170