Chipotle Lime Dressing

Enough dressing for 8 small salads

            1/2 C cilantro leaves
            1/16 medium red onion
            1 clove garlic
            2 T chipotle adobo sauce
            1/2 t ground cumin
            1/4 t garlic powder
            salt to taste (I use 1/4 t)
freshly ground pepper to taste (I use 8 grinds)
            2 T olive oil
            2 T avocado oil
            3 T pinot grigio vinegar
            juice of 1 lime
            1/2 T honey
Suggested Salad: Spinach leaves, cubed cotija cheese, toasted pepitas, quartered cherry tomatoes, sliced green onions

1. In mini food processor, process cilantro, onion, and garlic until minced (alternatively, dice very fine with a knife).
2. Scrape minced veggies into a small bowl, and add remaining ingredients. Whisk until well blended.
3. Toss with desired salad or drizzle on top of black bean cakes (click for recipe).

Notes:
* When used in salad, pair with Enchilada Soup (click for recipe) for a complete meal.
* I love using a mini food processor when I need to finely chop several things in small amounts for a recipe. It saves time compared to chopping by hand and takes up less space in the dishwasher than a full-sized food processor bowl.
*If you can't find pinot grigio vinegar (Lucini is my favorite), substitute in a good champagne vinegar or other white wine vinegar