Do your salad a favor and skip the store-bought dressings. Make this tangy, Southwest-inspired Creamy Honey Lime Dressing instead.
Creamy Honey Lime Dressing
I will admit I am a total salad dressing junkie. There are a few restaurant favorites I have that just suck me in. Since we can’t always go out my favorite part of making salads at home are scratch-made dressings and vinaigrettes.
Paul is nuts about my Peperoncini Vinaigrette and will eat it all day long. I have to get inventive if he is going to eat salad more than once a week. He is such a meat and potatoes guy! I should try it on a pasta salad and see what happens…
My favorite for taco salads is this Creamy Honey Lime Dressing. With its sour cream base, lime juice and cilantro it is a tangy Southwest-lovers dream. On occasion I have even swapped out the honey for agave syrup for equally delicious results.
You could drizzle it over chicken, toss it in a potato salad or give a Cobb salad a south-of-the-border flair. The possibilities are endless. And delicious. Hmmm… how a creamy three bean salad?
What is your favorite kind of homemade salad dressing? What recipe would you use this Creamy Honey Lime Dressing in?
- ½ cup sour cream
- ¼ cup loosely pack cilantro leaves
- 2 tablespoons red wine vinegar
- ½ tablespoon honey
- ¼ teaspoon cumin
- 1 clove garlic, smashed
- Juice of 1 lime
- Add all ingredients to a food processor, pulse to combine.
- Salt and pepper to taste.
- Store in an airtight container in the refrigerator for us to 2 weeks.