Mexican Vinaigrette Recipes

MEXICAN VINAIGRETTE

Mexican Vinaigrette image

My favorite combination with this Mexican vinaigrette salad dressing is the original way that I first enjoyed it - over shredded iceberg lettuce topped with shredded carrots, sliced green onions, diced tomatoes, and shredded Mexican four cheese blend. © The Working Lunch Project

Provided by Cynthia Dalton

Categories Lunch

Time 10m

Yield 4 1/4 cup servings

Number Of Ingredients 8

Ingredients

1/2 cup, plus 2 tablespoons rice wine vinegar (not seasoned)
1/4 cup grapeseed oil (or other mildly flavored oil of choice)
4 1/2 teaspoons clover honey
1 teaspoon crumbled dried basil leaves
1 teaspoon crumbled dried Mexican oregano
1 teaspoon Herbamare Original (or other non-paprika based seasoned salt)
1/8 teaspoon garlic powder
1/4 teaspoon (slightly rounded) xanthan gum (optional, but dressing will have a thinner consistancy and dried herbs will not incorporate, but will instead, float on top of dressing)

Steps:

Place all ingredients in a screw top jar that will hold at least 8 ounces, shake vigorously and refrgerate several hours to allow flavors to meld.
Shake well before serving. Use within 1 week.

TEX-MEX CILANTRO-LIME VINAIGRETTE

Tex-Mex Cilantro-Lime Vinaigrette image

Serving suggestion: pour over mixed greens topped with corn, beans, tomatoes, avocados, red pepper, cheese and grilled chicken or shrimp.

Provided by gailanng

Categories Salad Dressings

Time 10m

Yield 1 cup

Number Of Ingredients 8

Ingredients

1/3 cup seasoned rice wine vinegar
1/4 cup lime juice
1 garlic clove
1 -2 chipotle chile in adobo
2 tablespoons honey
1/2 teaspoon kosher salt
3/4 cup extra light olive oil
1 cup chopped fresh cilantro leaves

Steps:

In a blender or food processor fitted with the metal blade, combine the vinegar, lime juice, garlic, chipotle chilies, honey and salt; process until thoroughly combined and smooth. With the machine running, gradually add the olive oil in a thin, steady stream to form an emulsion. Add the cilantro and pulse or process to combine.

Nutrition Facts : Calories 1583, Fat 162.1, SaturatedFat 22.4, Sodium 886.1, Carbohydrate 41.3, Fiber 0.8, Sugar 35.7, Protein 0.9

MEXICAN VINAIGRETTE

Mexican Vinaigrette image

A delicious homemade vinaigrette to dress up greens and any other vegetables you wish to add. This stores well in the fridge but let it come to room temp before serving.

Provided by Hey Jude

Categories Salad Dressings

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 7

Ingredients

1 cup extra virgin olive oil
1/3 cup cider vinegar
1/3 cup chopped fresh cilantro
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/2 avocado, pitted and peeled
1 tablespoon chopped pickled jalapeno pepper, slices (more or less to taste)

Steps:

Combine all ingredients in a blender or food processor and puree until smooth.
If not serving immediately, leave the dressing in the blender or processor until ready to serve, then pulse it a bit to re-combine and transfer to a serving container.

EL TORITO VINAIGRETTE DRESSING

El Torito Vinaigrette Dressing image

I've been making this dressing for about 20 years now; it's especially good on tostada salads or just a simple green dinner salad. The recipe is from the El Torito Restaurant in Los Angeles and was published in the LA Times reader request column.

Provided by lynnski LA

Categories Salad Dressings

Time 10m

Yield 2 1/2 cups, 6-8 serving(s)

Number Of Ingredients 7

Ingredients

2 cups oil
1/3 cup sherry wine vinegar
1 teaspoon salt
1/2 teaspoon white pepper
1 dash Dijon mustard
1 jalapeno pepper, stems removed, seeded and pureed
1/4 cup lime juice

Steps:

Combine all the ingredients in a blender jar and process until all ingredients are fully incorporated, takes a few minutes.
Pour into a storage jar and refrigerate until ready to use.

Nutrition Facts : Calories 646.2, Fat 72.7, SaturatedFat 9.4, Sodium 388.4, Carbohydrate 1.1, Fiber 0.2, Sugar 0.3, Protein 0.1

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