Cilantro Lime Vinaigrette

Ok, this is thinner and less oily than a vinaigrette, but it is not as thick as a dressing. I’m not sure there is a thickness requirement for a dressing, but this is a hybrid that is good on salads or cooked meat. If it did not have oil in it at all I would just drink it.
I make this in a blender, but a food processor would work. You kind of need a machine to chop the cilantro up enough.
Put the following in a blender:
4 garlic cloves, peeled and roughly chopped

1 shallot peeled and roughly chopped

1 big bunch of cilantro washed -stems and all

4 packets of Splenda or 1 T. of honey

1/4 cup of rice wine vinegar

1/3 cup of fresh lime juice

1 T. Water.

Big pinch each of salt and black pepper
Blend for ten seconds or until the cilantro is all pulverized.
Drizzle in the top hole of the blender with it running 1/4 cup of olive oil. You are not using enough oil to make the dressing get thick so don’t keep running the machine expecting it to thicken up.
Keeps in the fridge about two weeks, but you probably will eat it before it gets close to turning bad.