Tequila Citrus Salad Dressing

I served a nice green leaf lettuce salad with red onions, radishes and grape tomatoes to go along with the Corn Poblano Lasagna. 

I adapted this recipe from one in Salad Dressings by Jessica Strand.  I served it on the plate in a shot glass to be poured directly on the individual salad serving.  Kinda fun don't you think?

5 T. fresh lime juice

2 T. orange juice

3/4 cup virgin olive oil

4 T. finely chopped cilantro

1 medium garlic glove, minced

3 t. tequila

1/2 t. sugar

1/4 t. sea salt

1/4 t. ground cumin

1/8 t. chili powder

1 small jalapeno pepper, stemmed, seeded and minced

In a medium bowl, combine all the ingredients except the jalapeno.  Add a little bit of the jalapeno at a time until it reaches the spice level you want.  This dressing will keep refrigerated for 5 to 7 days.