Mexican Vinaigrette Recipes

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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

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.

MEXICAN VINAIGRETTE SAUCE



Mexican Vinaigrette Sauce image

Provided by Craig Claiborne And Pierre Franey

Categories     easy, condiments, sauces and gravies

Time 5m

Yield 0 2/3 cup

Number Of Ingredients 8

1 tablespoon lime juice
3 tablespoons olive oil
1 1/2 teaspoons finely chopped seeded jalapeno peppers
1 teaspoon finely chopped fresh coriander
Salt to taste, if desired
Freshly ground pepper to taste
1/4 cup finely chopped tomatoes
2 tablespoons finely chopped red onion

Steps:

  • Put the lime juice in a small mixing bowl and whisk in the oil. Add the remaining ingredients and stir to blend.

Nutrition Facts : @context http, Calories 284, UnsaturatedFat 25 grams, Carbohydrate 4 grams, Fat 30 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 4 grams, Sodium 205 milligrams, Sugar 2 grams

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

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.

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