Monday, January 7, 2013

Tomatillo Cilantro Salad Dressing

This recipe is such a wonderful color of green.

I love how the cilantro and tomatillo work together to create a green that reminds me of something I imagine from the rain forest-possibly the feathers of a bird or the belly of a lizard.   Lime green is too bright, jade is too dark--according to Crayola, the color is granny apple green.

I can see that….it is similar to my bowl of green apples.

The fusion of two green ingredients create a woodsy and earthy flavor that also carries with it a hint of garlic, onion and a variety of spice.   This combination sets it apart from the others.  I like this dressing because it can be used on a variety of other entree's, not just for salads.

I especially like it over this recipe HERE.

While living in Utah we fell in love with a restaurant that served a very similar salad dressing.  Cafe Rio was unlike any place we had eaten before. Moving to the Provo area provided us with many new experiences and this was one of our favorites.  The ingredients were fresh, the flavors spicy and our portions were huge.  We new we could always split a meal and save a few extra pennies for our next great adventure by frequenting Cafe Rio.

The original recipe did call for a packet of ranch dressing.  I try to not buy too many packaged food items and so I have adjusted mine so that you can use the spices you have in your cupboard and not worry about wether you have a "packet" at home.

Enjoy this refreshing dressing for your next party, outdoor gathering or simply for your own simple pleasure.

Recipe: Tomatillo Cilantro Salad Dressing
Makes about 2.5 cups

3-4 tomatillo's, cut into fourths
1 1/4 cup of mayonnaise
1/3 cup of buttermilk
1 cup of cilantro ( I use more for a stronger flavor)
1/4 teaspoon cayenne pepper (optional)
2 cloves of garlic, minced
1 teaspoon of lime juice
1/4-1/2 teaspoon of salt
1/4 teaspoon on onion powder
1/2 teaspoon garlic powder
1/2 teaspoon parsley flakes
1/2 teaspoon of Worcestershire sauce

Combine all ingredients into a blender.   Blend until tomatillo's and cilantro are chopped into small and tiny specks.  (see pictures)

Taste you dressing.  Add more salt if needed.  The dressing should be allowed to sit over night or a minimum of 4 hours so the flavors have a chance to fuse and combine.

Written by Sherron Watson


  1. What a pretty green color. Sherron, I had never been a salad person but from this year on I have vowed to make an effort and this dressing seems just for me. One question though, Can I replace onion and garlic instead of their respective powders. I do understand that the texture will differ.

    1. Thank you Radhika…yes, replacing the powder for the ingredients should be fine. Have a wonderful day and good luck with your goal of eating more salads in the future. I need to work on that too.

  2. I'm so glad I found this recipe. We have Cafe Rio here on AZ too & I love this dressing they have. Thank you for sharing & I can't wait to try it!

    Rachelle S.

  3. This looks fabulous...and I just bought tomatillos yesterday! I'm always sickened by bottled salad dressing ingredients and just refuse to buy them. Can't wait to try it...thanks!!

  4. I'm always looking for new recipes for homemade salad dressing. This looks great!

  5. Sherron...this sounds wonderful and like Nicole I'm always looking for new dressing ideas...I love coming to your blog b/c it's like being a kid in a candy much you want!! xo ally

  6. This looks really awesome! I have never tried this sauce before. Yum!

  7. Always looking for a new twist on salad dressings. Tomatillo and cilantro? How fresh! Looking forward to trying this one.


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