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