Recipe via Elizabeth Schneider
1/3-1/2 cup coarsely chopped cilantro leaves, not packed
3 T lemon juice
3 T corn oil
2 T peanut oil
1 T honey
1/4-1/2 ts salt
1 very sm ice cube
1 tiny chili pepper, minced
1. Combine cilantro, lemon juice, oils, honey, salt, and ice in processor; whirl to puree.
2. Add minced hot pepper, adjusting to heat you prefer.
3. Pour over salad. (Use any greens; include avocado & grapefruit for a luxurious twist.)