Does your Dad like olives? Do you? Sometimes you just need a salad dressing with ZIP! You can whip up this versatile vinaigrette to top a simple salad 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!
In the picture above we used it with a salad of power greens, crunchy carrots and sweet grape tomatoes.
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.
- 1 Clove Garlic, 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.