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This dressing is sweet, spicy, tangy and a bit salty all at the same time. A great balance of flavors with a Southwestern vibe. The Greek yogurt is not a must with this, but using it rather than ordinary yogurt will give you a much richer, creamier dressing.
Here's the recipe for Cilantro Lime Dressing without the pictures. You can print the recipe by clicking the print icon at the top of the right-hand column. Be sure to turn off any popup blockers, as it opens in a new window.
From top, clockwise: black pepper mill, yogurt, cilantro, lime, honey, salt, green onion, poblano pepper.
Cut the poblano in half.
Using a paring knife, cut around the stem and remove the stem and seeds and discard.
Carefully slice away the white spines inside the pepper and discard.