Cilantro Dressing

Combining the salty olives with the fragrant cilantro makes a dressing very well suited to the robust flavors found in field salad mixes. It is also a good marinade for fish such as tuna. Never let fish marinate longer than 30 minutes, refrigerated, because the fish starts to become mushy.

3/4 cup pitted black olives, chopped
1/2 cup packed cilantro leaves, chopped
1/3 cup olive oil
2 Tbsp. minced onion
2 Tbsp. red wine vinegar
1/4 tsp. pepper

In a small bowl, add all ingredients and whisk to combine. 

Makes 1 1/2 cups.