Creamy Lime Dressing

Tangy cilantro, spicy cumin and zesty lime create a flavorful dressing that is oh-so delicious on a crisp green salad.

You may be surprised to know that one of the most popular vegetables in the produce aisle is lettuce. Thanks to a mild climate and our California farmer friends, you can find lettuce in in every grocery store, every day of the year.

Iceberg lettuce is our first choice in lettuce. It's probably because of its longevity in the refrigerator, remaining fresh up to 2 weeks while other varieties, like Romaine, last about 10 days. Butterheads and leaf lettuces stay fresh about a week. No matter what lettuce variety you consider to be your favorite, they all seem to last longer if you keep them in a plastic bag in the crisper of the refrigerator.

And when it comes to choosing a lettuce, if nutrition is what you're after, go for the darkest leaf possible, because the darker leaves are the more nutritious. In the case of a head lettuce, like Iceberg, the center white leaves don't contain nearly as many vitamins for you as the outer green leaves.

I usually top my salads with a simple vinaigrette, but sometimes I like to shake things up and try something different. This thick and creamy salad dressing is a nice alternative. When combined with a mixed green salad and grilled chicken, it is delicious spring lunch fare.



In a small bowl, combine mayonnaise, milk, lime juice, salt, lemon pepper and cumin; whisk until smooth.

Next stir in cilantro and, for a extra zip the lime peel.

Serve immediately over garden fresh lettuce with a garnish of cilantro and lime peel.


Because of the milk, this dressing does not keep more than 3 or 4 days in the refrigerator.

Time to prepare: 20 minutes.


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