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Don’t Be Messing with this Dressing

August 17, 2010

Short and sweet today…and tangy.  This dip/salad dressing is absolutely delicious, courtesy of a guy who knows about deliciousness, Rick Bayless.  I made a somewhat average salad with Romaine, carrots, tomatoes, toasted pumpkin seeds and shredded Muenster cheese – and this dressing made it divine.  But you could certainly use this for dipping veggies or chips – I guarantee it’ll be a crowd pleaser.  Enjoy!

Rick Bayless’ Tangy Avocado Dressing

(makes about 1 ½ cups)

½ cup olive oil

Juice of 1 ½ limes

1 garlic clove, peeled

¼ cup mayo

1 tbsp. Worcestershire sauce

½ avocado, cubed

½ cup cilantro

½ tsp. salt

Place all ingredients in a blender or food processor.  Mix until well combined.  Serve immediately or refrigerate until needed, no more than one hour.  Eat!

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