Ruby Tuesday Cilantro Lime Dressing Recipe Recipes Recipe For Zucchini

CILANTRO LIME DRESSING

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Coat poblano peppers with vegetable oil and place on a baking sheet.
• Cook peppers under the broiler until blistered and scorched, about 10 minutes. Transfer peppers to a bowl and cover with plastic wrap until peppers are cool enough to handle. Remove skin from peppers.
• Blend peppers, mayonnaise, lime juice, and garlic in a blender until dressing is smooth. Add cilantro, salt, and pepper to dressing and process until cilantro is incorporated but not smooth.

RUBY TUESDAY RANCH DRESSING RECIPE

Steps:

• Rinse your cilantro leaves, mince, and set aside.
• Rinse your red onion, mince, and set aside.
• In a small bowl, whisk together the lime juice, buttermilk, and mayonnaise.
• Add the sugar, salt, garlic, and pepper to the mix.
• Add in the cilantro and red onion.
• Mix everything together well. Place in the fridge for at least 12 hours. (we left ours overnight.) Serve cold.

RUBY TUESDAY GRILLED ZUCCHINI RECIPE

Steps:

• Preheat grill. (See Note 1 Above.)
• Place prepared zucchini slices in a large bowl.
• Add olive oil. Toss gently until all slices are fully coated with oil.
• In a small bowl or cup, mix together oregano, garlic, rosemary, salt and pepper.
• Sprinkle oregano mixture over zucchini slices turning and tossing as you do to fully cover the slices.
• Place slices on the grill (See Note 2 Above). Grill until zucchini is tender, about 4 minutes per side.

LIME-CILANTRO VINAIGRETTE

Steps:

• Blend the lime juice, vinegar, and cilantro together in a blender until smooth. Add the brown sugar, garlic, and salt; blend again until smooth. Spoon the mustard into the mixture. Turn the blender on and slowly pour the olive oil into the dressing mixture in a thin stream; blend until thoroughly combined.

TGI FRIDAY'S COPYCAT CILANTRO LIME DRESSING RECIPE - (4.5/5)

Steps:

• Juice the lime to 1/4 cup - wash and pick leaves off of several sprigs of cilantro, chop coarsely to equal a heaping 1/4 cup peel and mince a garlic clove, if they are small use 2, grate the fresh ginger, mince the jalapeno, put all of the above in a food processor and process until every thing is very fine pieces. Add the honey & balsamic vinegar process a little, then drizzle in the olive oil. Salt to taste, I used 6 pinches of kosher salt. Table salt, don't use as much.