Ingredients
75 ml redwine vinegar
200 ml canola oil
2 roasted Roma tomatoes
1 clove fresh garlic
200 ml fresh lime juice
1/2 c coursely chopped onion
50 grams soaked and softened (in the red wine vinegar) Ancho Chillies w/o tops or seeds
Preparation
Blend in a blender until smooth and creamy. Makes approximately 3 cups.
Salad per plate: mixed lettuce, 1/2 avocado sliced/ 2 fresh dates (halved and pitted), 1/4 c black beans (canned/rinced), 1/4 c corn niblets (cooked), 1 wedge fresh lime on side of plate. Add sliced 1/2 chicken breast, grilled chicken with cajun rub
