Margarita Dressing Recipes
THE PERFECT MARGARITA
Mastering the margarita requires a certain amount of practice, but once you dial-in your perfect ratio, it's a really easy cocktail to replicate. The classic recipe is 3 parts tequila, 2 parts triple sec, and 1 part freshly squeezed lime juice, and you should probably start off pretty close to that, but my personal favorite proportions are 4-3-2.
Provided by Chef John
Categories Drinks Recipes Cocktail Recipes Tequila Drinks Recipes
Time 10m
Yield 1
Number Of Ingredients 8
Steps:
- Moisten the rim of a glass with a lime wedge. Sprinkle salt onto a plate. Lightly dip the moistened rim into the salt. Place a large ice cube in the glass and freeze the prepared glass until ready to serve.
- Fill a cocktail shaker with fresh ice. Add tequila, triple sec, and lime juice. Cover and shake vigorously until outside of the shaker has frosted. Strain into the prepared glass and garnish with a slice of lime.
Nutrition Facts : Calories 320.5 calories, Carbohydrate 30.4 g, Fat 0.3 g, Fiber 2.2 g, Protein 0.7 g, Sodium 330.6 mg, Sugar 19.9 g
MARGARITA DRESSING
I have the most wonderful book on sauces and this is one of my favorite recipes in it. It is a fabulous dressing for everything from sliced beefsteak tomatoes and onions to grilled scallops. It takes but a minute or two to make which is always a plus! It is also an excellent marinade for chicken and fish, and it doubles and triples well.
Provided by FLUFFSTER
Categories < 15 Mins
Time 5m
Yield 3/4 cup
Number Of Ingredients 6
Steps:
- Combine the ingredients except for the olive oil in a medium-sized mixing bowl. Slowly incorporate the oil into the bowl with a whisk until the mixture becomes emulsified. Add to your favorite salad.
Nutrition Facts : Calories 1290.7, Fat 144.2, SaturatedFat 19.9, Sodium 6.4, Carbohydrate 5.3, Fiber 0.4, Sugar 1, Protein 0.4
TEXAS PECAN AMBROSIA SALAD WITH MARGARITA DRESSING
This awesome salad is loaded with pecans, fruit and cheese and then topped off with a fun margarita dressing. It was originally published in a BH & G Holiday Cooking magazine. Prep time does not includes 30 minute chill time before serving.
Provided by BlueDogLady
Categories Salad Dressings
Time 15m
Yield 1 cup, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Toss all ingredients, except Margarita Dressing, in a large bowl. Chill, covered, up to 1 hour.
- Margarita Dressing.
- Stir together all dressing ingredients in a small bowl. Cover and chill.
- To serve, drizzle salad with Margarita dressing and garnish with lime slices, if desired.
MARGARITA DRESSING
If you love lime, you'll love this sweet, tangy, flavorful dressing that's a great alternative to vinegar- or mayo-based dressings. It's a wonderful salad accompaniment for a Mexican (or any) meal!
Provided by CALLALILLIE
Categories Salad Dressings
Time 5m
Yield 8
Number Of Ingredients 6
Steps:
- Whisk together the olive oil, lime juice, honey, cumin, cilantro, and salt in a small bowl until combined.n
Nutrition Facts : Calories 149.8 calories, Carbohydrate 6.3 g, Fat 14.1 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 2 g, Sodium 37.7 mg, Sugar 5.5 g
MARGARITA COLESLAW
This is not your average coleslaw. My sister makes this as a stand by on any ocassion she is required to bring a dish.
Provided by Shirl J 831
Categories Vegetable
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Whisk together the first 5 ingredients in medium bowl. Cover dressing to chill till ready to use.
- Combine green cabbage and next 3 ingredients.Add desired amount of dressing to coleslaw and toss gently to coat. Serve immediately.
Nutrition Facts : Calories 179.5, Fat 7.3, SaturatedFat 0.9, Sodium 23.2, Carbohydrate 30.5, Fiber 4.5, Sugar 23.4, Protein 1.7
MARGARITA SHRIMP SALAD
This is one of our favorite summer salads- it makes a lovely "light" dinner meal and you don't have to heat up the kitchen! I've also used a combination of red, green and yellow bell peppers to add more color to the salad. Prep time does not include marinating time. Originally from "Savor the Southwest" cookbook.
Provided by Leslie in Texas
Categories Southwestern U.S.
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Shrimp: Combine the cilantro, garlic, chili, tequila, triple sec, lime juice and cumin in a nonreactive bowl.
- Add the shrimp, turn to coat, and refrigerate for at least 1 hour.
- Drain the shrimp and reserve the marinade.
- In a small saucepan over high heat, bring the reserved marinade to a boil; reduce heat and simmer until reduced by half.
- Remove from heat, transfer to a small bowl, and cool.
- Whisk in the olive oil and season to taste with salt and pepper; set aside.
- Prepare a barbeque grill or preheat a broiler (I prefer to BBQ the shrimp).
- Grill or broil the shrimp until just pink, about 1 minute per side; keep warm.
- Salad: Fill a small skillet with oil to a depth of about 1 inch and place over medium heat.
- When oil is about 375°, fry the tortilla strips in batches until light brown and crisp; drain well on paper towels.
- Sprinkle with chili powder while still warm.
- In a large bowl, mix together the tomato, bell pepper and lettuce.
- Toss with enough of the marinade/oil dressing to coat lightly and divide among 4 large plates or shallow bowls.
- Top with the grilled shrimp and tortilla strips and serve immediately.
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