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Cilantro-Lime Dressing

March 22nd, 2010

1 Conchos jalapeno pepper, seeded, deveined and coarsely chopped
3/4 teaspoon minced fresh ginger root
1 garlic clove
2 teaspoons balsamic vinegar
1/3 cup honey
1/4 cup lime juice
1/2 teaspoon salt, plus more for seasoning
1/4 cup packed cilantro leaves
1/2 cup extra-virgin olive oil

Place jalapeno, ginger and garlic into a blender; pulse until finely chopped. Add balsamic vinegar, honey, lime juice, 1/2 teaspoon salt and cilantro leaves; pulse, to blend. Turn on blender then slowly drizzle in the olive oil until blended into the dressing; season with salt if desired.

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Cucumber Slices with Dill

March 22nd, 2010

4 large cucumbers, sliced
1 tablespoon dried dill
1 small onion, thinly sliced
1/2 cup white vinegar
1 cup white sugar
1/2 cup water
1 teaspoon salt

In a large bowl, combine cucumbers, dill and onion. In a separate bowl, combine vinegar, sugar, water and salt, stirring until sugar has dissolved. Pour vinegar mixture over cucumbers. Cover then refrigerate for at least 2 hours before serving.

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