Jalapeño Lime Vinaigrette Food

JALAPEñO-LIME VINAIGRETTE RECIPE

Jalapeño-Lime Vinaigrette Recipe image

Creamy, tangy, spicy and sweet - this Jalapeño Lime Vinaigrette recipe is all that and then some!*Makes about 1 1/4 cup

Provided by Valentina K. Wein

Time 15m

Number Of Ingredients 9

Ingredients

2 (3 to 4-inch) roasted jalapeño peppers (seeded)
1/4 cup plus 1 tablespoon fresh lime juice ((from about 3 large limes))
2 tablespoons honey
1 teaspoon ground cumin
1/2 teaspoon ground oregano
1 teaspoon salt
1/4 teaspoon ground cinnamon
a few turns freshly ground black pepper
3/4 cup extra virgin olive oil, (divided)

Steps:

Roughly chop the roasted, peeled and seeded jalapeño peppers, and add them to a (12 to 16-ounce) wide, tall jar or ideally a 16-ounce pyrex measuring cup. (Here's How to Roast and Peel a Pepper.)
Add the lime juice, honey, cumin, oregano, salt, cinnamon, pepper and 1/4 cup of the oil to the jalapeños and then use an immersion (hand) blender to blend it until it's as smooth as possible. (You can also do this in a standing blender, but you might need to add more of the oil at this stage to give it enough liquid to blend.)
Now whisk in the remaining 1/2 cup of oil. And it's ready!

Nutrition Facts : Calories 79 kcal, ServingSize 1 serving

LIME-JALAPENO VINAIGRETTE

Lime-Jalapeno Vinaigrette image

Make and share this Lime-Jalapeno Vinaigrette recipe from Food.com.

Provided by Dancer

Categories Salad Dressings

Time 10m

Yield 1/2 c.

Number Of Ingredients 6

Ingredients

2 cloves garlic, minced
2 shallots, minced
2 jalapenos, minced
3 tablespoons lime juice
1/4 cup olive oil
salt

Steps:

Combine garlic, shallots, jalapenos, and lime juice.
Whisk in oil.
Season with salt.

Nutrition Facts : Calories 1070.1, Fat 108.5, SaturatedFat 15, Sodium 16.2, Carbohydrate 28.5, Fiber 2.2, Sugar 3.6, Protein 3.9

COPYCAT GUACAMOLE GREENS

Copycat Guacamole Greens image

This salad is inspired by a popular menu item at a healthy restaurant chain. We love it -- but we also love saving money. So set aside some time during your week to make this vinaigrette, which makes enough for about five salads. And if you're super ambitious, go ahead and prep enough ingredients for a week's worth of lunches.

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 1 serving, plus extra vinaigrette

Number Of Ingredients 16

Ingredients

1/3 cup roughly chopped fresh cilantro (lightly packed)
2 tablespoons lime juice (from about 2 limes)
2 teaspoons white wine vinegar
1/4 teaspoon ground cumin
Pinch sugar
1/2 small jalapeno, seeded and finely chopped
Kosher salt and freshly ground black pepper
1/4 cup grapeseed oil
1/4 small red onion, finely chopped
4 cups mixed greens
1/3 cup shredded skinless cooked chicken breast (rotisserie or leftover)
1/4 cup grape tomatoes, halved
Kosher salt and freshly ground black pepper
1/2 small avocado
1/2 lime
6 corn tortilla chips, crushed

Steps:

For the cilantro-jalapeno vinaigrette: Whisk together the cilantro, lime juice, vinegar, cumin, sugar, jalapeno, 1/2 teaspoon salt and a few grinds pepper in a small bowl. Slowly drizzle in the oil, whisking, until the vinaigrette comes together and is well blended. (The vinaigrette makes enough for about 5 salads; refrigerate in an airtight container for up to 5 days.)
For the salad: Soak the onion in a bowl of cold water for 10 minutes, then drain.
Add the drained onion to a large bowl with the mixed greens, chicken, tomatoes and 2 tablespoons of the vinaigrette. Toss together and season with salt and pepper. Cut the avocado into small pieces. Top the salad with the avocado and a squeeze of lime and sprinkle with the tortilla chips.

Nutrition Facts : Calories 390, Fat 28 grams, SaturatedFat 3.5 grams, Cholesterol 10 milligrams, Sodium 240 milligrams, Carbohydrate 30 grams, Fiber 14 grams, Protein 11 grams, Sugar 4 grams