Skip to main content

Cilantro Salad

4.4

(4)

Recipe information

  • Yield

    Serves 4

Ingredients

1/4 cup olive oil
2 tablespoons fresh lime juice
1 tablespoon grated peeled fresh ginger
8 cups mixed baby greens
1/2 cup chopped fresh cilantro

Preparation

  1. Whisk first 3 ingredients in small bowl to blend. Season dressing to taste with salt and pepper. Combine mixed greens and cilantro in large bowl. Toss salad with enough dressing to coat. Season to taste with salt and pepper.

Read More
Subtly sweet and extra crunchy Asian pears star in this bright salad you’ll want alongside every rich and meaty dish you’re serving this holiday season.
Raw zucchini has never tasted better.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
Creamy, bright, and wonderfully aromatic with ginger and garlic.
An accidental recipe (sbagliatio means mistaken in Italian) yields a delicious herby tahini dressing that is excellent poured over lightly blanched green beans.
The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.
Best served chilled.
A make-ahead pantry salad that's friendly on the wallet too.