3 tablespoons white wine vinegar or cider vinegar
2 tablespoons fresh lime juice
1 tablespoon minced parsley or fresh cilantro
1/2 teaspoon ground cumin
1 teaspoon sugar
1/2 cup olive oil
Whisk all ingredients together until well blended. Refrigerate dressing.
Note: This dressing can be tossed with shredded iceberg lettuce and stuffed into taco shells along with the cheese and meat. If you need a vegetable to add color to the plate, carrots often come to mind. These go with roast pork or chicken, beef or any Mexican entree or casserole. Makes 1/2 cup.
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