Sometimes you just need a salad dressing with ZIP! You can whip up this flavorful vinaigrette for a simple side accompanying your weeknight dinner – or splash it out with roasted baby potatoes, sliced hardboiled eggs, roasted red peppers and anchovies for a show stopping entrée on the weekend!

Cilantro adds a grassy green goodness to the salad. Not only is it flavorful and full of herb-ey goodness, it adds nutrition, too! When you cook with cilantro you are adding Vitamin K to your diet, trace mineral manganese and vitamins A and B-9, (known as folate), each at 1 percent of the recommended daily intake.

Spanish Olive Vinaigrette

1 Clove Garlic, minced or grated

1 TB Whole Grain Mustard

Juice and Zest of One Lemon

1 TB Red Wine Vinegar

3 TB Extra Virgin Olive Oil

¼ Cup Sliced Green Olives with Pimentos

2 TB Finely Chopped Kalamata Olives

3 TB Finely Chopped Cilantro

Sea Salt and Freshly Ground Pepper to taste

Place the ingredients in a jar and shake well. Serve over your favorite greens and veggies.

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