Our version of Cafe Rio’s Cilantro-Lime Vinaigrette dressing is so fresh and tasty! You will want to put it on every salad you eat! You just can’t go wrong with the combination of cilantro and lime. It tastes JUST like the one at Cafe Rio, and it’s little healthier than the traditional Cafe Rio ranch dressing.
Yesterday was a big day for me. After YEARS of trying to figure out the Cilantro-Lime Vinaigrette recipe, I have FINALLY figured it out. I spent all day in the kitchen yesterday trying to get this just right and I finally did it! All of you Cafe Rio and Costa Vida lovers, get excited! You will be so surprised how right, smack on this is.
Try to get really fresh ingredients when you make this dressing – it will make a big difference in taste. I can usually find good tomatillos in most grocery stores, but if you’re feeling adventurous this summer maybe try to find some from a farmer’s market! Same goes for the cilantro and limes. If you love tomatillos (I know I do!) try our Homemade Tomatillo Salsa Verde next time you make Mexican food! Also, when you blend this make sure that you blend it REALLY well – you don’t want any chunks. This dressing is best served smooooooooth 😉
For our complete Cafe Rio/Costa Vida salad recipe click HERE!
Update: Thanks everyone for all the positive feedback on this recipe! I have made it so many times since I have first posted and I still love it! I usually make a big batch of it and use it on ALL of my salads! It is such a great, fresh recipe. I still can’t get enough of it!
If you haven’t seen all of our other Cafe Rio recipes, click HERE to view them ALL in one convenient place!
Our Version of Cafe Rio’s Cilantro-Lime Vinaigrette
1/2 bunch cilantro
2 cloves garlic
1 Tbsp. diced jalapeno (canned) --you can use less if you don't like it spicy at all. I like a little kick.
Juice of 2 limes
1 Tbsp. sugar
1 c. balsamic vinaigrette salad dressing (NOT balsamic VINEGAR... there is a difference. We used Kraft brand vinaigrette)
In a food processor or blender, combine tamatillos, cilantro, garlic, jalapeno, lime juice, and sugar. After it is all blended up well combine with balsamic vinaigrette in an airtight container and refrigerate for at least 2 hours (overnight is best).