Mexican Vinaigrette Food

MEXICAN COLESLAW WITH SPICY LIME VINAIGRETTE

Mexican Coleslaw With Spicy Lime Vinaigrette image

A combination of Kalyn's Kitchen's Spicy Mexican Slaw and few adaptions of mine to eliminate the mayo in the dressing.

Provided by princessmommie

Categories Vegetable

Time 15m

Yield 1 1/2 c, 4 serving(s)

Number Of Ingredients 11

Ingredients

4 cups green cabbage, thinly sliced
2 cups red cabbage, thinly sliced
2 green onions, thinly sliced
1/2 cup cilantro, chopped
3 tablespoons fresh lime juice
2 tablespoons honey
3 tablespoons rice wine vinegar
1 teaspoon Dijon mustard
1/3 cup olive oil
1/2 teaspoon salt
1 teaspoon chipotle in adobo sauce (optional)

Steps:

Thinly slice cabbage. Slice green onions, and wash, dry and chop cilantro. Combine cabbage, green onions and cilantro in large salad bowl.
Process lime juice through chipotle in adobo sauce, if desired, in a blender until blended.
Mix dressing into cabbage mixture. Season to taste with pepper and serve immediately, or chill for a few hours.
This salad will keep well overnight in the refrigerator, but the lime juice will cause the red cabbage to bleed color and turn the salad slightly pink.

CITRUS VINAIGRETTE

Citrus Vinaigrette image

Sweet vinaigrette to pour over any salad. See note in recipe to make this vinaigrette and salad your very OWN!

Provided by Hopkins82

Categories Salad Dressings

Time 5m

Yield 2-3 tsp, 6-10 serving(s)

Number Of Ingredients 5

Ingredients

2 tablespoons fresh squeezed orange juice
1 teaspoon Dijon mustard
2 tablespoons apple cider vinegar
2 tablespoons honey
2 tablespoons extra virgin olive oil

Steps:

combine all ingredients together and whisk until well incorporated.
Drizzle 2-3 tsp of dressing over your salads.
Note: this is a great dressing to go with any green salad that is combined with some sort of fruit (pear, orange segments, grapes, strawberries, dried sweet cranberries), add some type of nut (almonds, walnuts), and cheese (crumbled bleu, feta, gorgonzola). MAKE IT YOUR OWN!

Nutrition Facts : Calories 64.9, Fat 4.5, SaturatedFat 0.6, Sodium 10.1, Carbohydrate 6.4, Fiber 0.1, Sugar 6.2, Protein 0.1

MEXICAN CHOPPED SALAD WITH TOASTED CUMIN VINAIGRETTE

Mexican Chopped Salad with Toasted Cumin Vinaigrette image

Provided by Robin Miller : Food Network

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

Cooking spray
2 ears fresh or frozen cob corn, thawed
4 reserved cooked chicken breast halves, diced
1 (15-ounce) can pinto beans, drained
1 cup Monterey Jack or pepper Jack cheese, shredded
1/2 cup Spanish olives, sliced
1/2 cup tomatoes, diced
1 Granny Smith apple, cored and diced
1/4 cup pickled jalapenos, sliced
2 tablespoons chopped fresh cilantro leaves
2 tablespoons olive oil
1 teaspoon ground cumin
1/4 cup cider vinegar

Steps:

Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat.
Place corn on hot pan and cook 3 to 5 minutes, until golden brown on all sides, turning frequently. Remove from heat and cool. When cool enough to handle, slice kernels from cob. Transfer kernels to a large bowl and add chicken, beans, cheese, olives, tomatoes, apple, jalapenos, and cilantro. Toss to combine.
For the dressing: Heat oil in a large skillet over medium heat. Add cumin and cook 1 minute, or until fragrant. Remove from heat and whisk in vinegar. Add dressing to chicken mixture and toss to coat. Season to taste with salt and freshly ground black pepper.

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.

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.

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

Ingredients

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

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