Dairy Free Creamy Cilantro Lime Dressing (or Death by Salad Dressing)

On Sunday my family got together at my Grandma's house with my aunt and her family. My mom made carne asade so we could make our own salads or burritos. She had forgotten to buy/make some sort of Southwestern dressing so she asked if I had anything. I didn't, but I just happened to be soaking some cashews so I decided to make something. When soaked cashews are blended they make a creamy sauce. I decided to use this as my base for the dressing. I threw a bunch of things in my blender and made a delicious Creamy Cilantro Lime Dressing.

As my Grandma's house everyone dug in and were chomping away when about 2 minutes later my cousin started having problems. He told his mom that something he ate he was allergic to. His face started turning red and his throat starting closing off. Well come to find out, he is allergic to cashews! That's right. I almost killed my cousin! No, not really. They had some medications and after about half an hour he was fine, but it was scary. From now on, I know that if I use cashews (or watermelon, come to find out) I will announce it to everyone!

Creamy Cilantro Lime Dressing - Dairy Free
Makes 3 cups

3/4 cup raw cashews (not roasted), soaked in filtered water for at least 6 hours
1 cup cilantro, washed
1/2 cup nut or rice milk
1/2 avocado, peel removed
1/4 cup extra-virgin olive oil
1/2 jalapeno, stemmed and cut in half (if you do not like spicy you can remove the seeds and membrane)
3 TB fresh lime juice (about 2 limes)
2 garlic cloves, skin removed

1. Combine all ingredients in blender and blend until smooth. Store in an airtight container in the fridge for 4-5 days.

Roasted Beet and Goat Cheese Salad with Roasted Walnuts

*This recipe is linked to Real Food Wednesdays. Check out the other amazing recipes!

Did you know that beets are a great liver detoxifier? Well, I have been craving beets lately. I roasted them in the oven with a little olive oil and salt. Those roasted beets with some fresh lemon juice are my favorite way to eat them....until yesterday.

I don't know why, maybe I have seen it around, but I thought "I wonder if beets and goat cheese together would be good?" I googled "roasted beets and goat cheese" and found a whole bunch of yummy looking recipes. As usual, the end recipe I made was a combination of a few different ones. This is definitely a keeper...and my new favorite way to eat roasted beets.

Roasted Beet and Goat Cheese Salad with Toasted Walnuts and Balsamic Vinaigrette

Serves 4-6

4 roasted beets (recipe follows)

1/2 C toasted walnuts (recipe follows)

Balsamic Vinaigrette (recipe follows)

4 oz goat cheese

2 lbs greens of choice

1. Roast the beets.

2. Meanwhile toast the walnuts. Set aside.

3. Prepare the Balsamic Vinagrette. Set aside.

4. After removing the skins from the beets and returning them to the aluminum foil, prepare the goat cheese by slicing 1/4" slices.

5. Toss the greens with half of the dressing. Divide the greens amongst the plates.

6. Cut each beet in half, and then quarter each half. Divide the beets amongst the plates.

7. Divide the toasted walnuts amongst the plates.

5. Heat a non-stick skillet over medium-low heat. Place the goat cheese slices in the skillet and warm on each side for 20-30 seconds, until just warm and slightly melted. Remove quickly to a small plate. While still warm divide the goat cheese amongst the plates. Drizzle more vinaigrette over each salad. Serve immediately. Enjoy!

Roasted Beets

4 beets, washed, bottom and greens removed (save greens for use in another recipe)

2 TB extra-virgin olive oil

dash of salt

1. Preheat oven to 400 degrees.

2. Place beets on a large sheet of aluminum foil (if your beets are very large, wrap two at a time). Drizzle with olive oil and salt. Close the aluminum foil to make a tight package and place on a baking sheet.

3. Bake for 60 minutes, or until the beets are tender. Remove from the oven and let cool slightly. When cool enough to handle, but still warm, remove the skins from the beets. Place back in tin foil and seal to keep warm.

Toasted Walnuts

1/2 C walnuts

1. Heat a dry skillet over medium-high heat. Place the walnuts in the skillet, occasionally stirring. Toast for 5-8 minutes, or until they become aromatic. Watch them closely, they will burn easily. Set aside.

Balsamic Vinaigrette

1/3 C red wine vinegar

3 TB balsamic vinegar

1 TB minced shallot (or purple onion)

3 tsp Dijon mustard

1 tsp salt

1 tsp freshly ground pepper

1 C extra-virgin olive oil

1. In a medium bowl combine all but the olive oil. Whisk until well combined. While continuing to whisk, slowly drizzle in the olive oil. Taste and adjust seasonings as needed. Store in refrigerator until ready to use. Shake or whisk again before use.

*Tip: Put a note in the bathroom reminding yourself that you ate beets the day before. This way you will avoid that split second of wondering what in the world is wrong with you! :P

Raspberry Vinaigrette

Raspberry Vinaigrette Dressing

1 TB all fruit raspberry jam
2 tsp olive oil
2 tsp balsamic vinegar
1 tsp agave nectar
1 TB fresh citrus juice (orange is my favorite)
2 tsp filtered water

1. Combine all ingredients in small bowl and whisk together.

This is good with any salad, but I especially love it with this Chicken, Apple and Candied Pecan Salad.

Cilantro Lime Dressing

I made a Southwest Steak Salad tonight and this dressing was a perfect accompaniment.

Cilantro Lime Dressing

1/2 jalapeño pepper, seeded (the original recipe calls for 1 seeded jalapeño but my family are all wimps)

2 cloves of garlic

3/4 tsp minced fresh ginger

1/3 C fresh lime juice

1 TB honey or agave nectar

2 tsp balsamic vinegar

1/2 tsp salt, or to taste

1/2 C packed cilantro

1/3 C extra virgin olive oil

Place all ingredients in blender and blend well. Best if refrigerated for a couple of hours prior to serving.

The ginger sounds like a strange ingredient, but don't leave it out. It is very subtle, but adds a great flavor.

Chicken Salad w/ Candied Pecans and Apples

This is my favorite new salad. I eat is several times a week!

Grilled Chicken Salad w/Candied Pecans and Apples

1 grilled chicken breast
10 Candied Pecans (recipe below)
1 crisp apple, cut into pieces
1 slice red onion
lettuce
Raspberry Vinaigrette Dressing (recipe below)

1. Combine all ingredients in medium bowl and toss well.


Candied Pecans
1 C raw pecans
1/4 C agave nectar
2 TB melted butter or oil
dash of salt

1. Set oven to broil
2. Mix all ingredients in a small bowl.
3. Cover a baking sheet with aluminum foil and spread the covered pecans over the bottom and place under broiler.
4. Cook for 5-8 minutes, stirring and flipping the nuts 2-3 times. Check the nuts every 1-2 minutes to avoid burning (if you are like me you burn the nuts 9 times out of 10!)

Raspberry Vinaigrette Dressing
1 TB all fruit raspberry jam
2 tsp olive oil
2 tsp balsamic vinegar
1 tsp agave nectar
1 TB fresh citrus juice (orange is my favorite)
2 tsp filtered water

1. Combine all ingredients in small bowl and whisk together.