Cilantro-lime salad dressing

This salad dressing is delicious and fresh - great spooned over a green salad made with lettuce, carrots, tomatoes, cucumbers, avocados, pumpkin seeds and slices of vegan Gardein Chick'n Scallopini.  Very easy too, and all natural - no high fructose corn syrup or xanthan gum or other scary stuff you find in many bottled salad dressings.  Adapted from a recipe found in VegNews. 

This makes enough salad dressing for about 8 people; it's best when eaten right away but will keep in a jar in the fridge for a day or two.

Put all ingredients in a food processor, and blend to your liking:

• 1/4 cup honey or agave nectar
• 1/4 cup brown rice vinegar
• 1/3 cup red onion, coarsely chopped
• 1/4 cup fresh lime juice (approximately 4 limes)
• 1/4 cup fresh lemon juice (approximately 3 lemons)
• 1 Tablespoon ground cumin
• 1 Tablespoon ground coriander
• 1/2 teaspoon cayenne pepper
• 1/2 cup olive oil
• 1/2 cup fresh cilantro, chopped
• salt and pepper to taste