1/3 cup seasoned rice vinegar
1/4 cup fresh lime juice
2 tablespoons honey
1 clove garlic, minced
1 1/2 teaspoons minced canned chipotle in adobo sauce
1/2 teaspoon kosher salt
3/4 cup olive oil
1 cup tightly packed fresh cilantro leaves and stems
1. Combine the rice vinegar, lime juice, honey, garlic, chipotle and salt in a blender or food processor fitted with the metal blade. With the machine running, gradually add the canola oil. Add the cilantro and process until the vinaigrette is smooth.
The recipe for Cilantro Lime Vinaigrette makes about 1 1/2 cups. Place extra dressing in an airtight jar and refrigerate for up to three days to use on other salads. Shake well before using.