Southwestern Vinaigrette Recipes

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SOUTHWESTERN VINAIGRETTE

Tired of the same old salad dressing? Try this simple dressing that will give any veggie a flavor boost!

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 5m

Yield 6

Number Of Ingredients 4



Southwestern Vinaigrette image

Steps:

  • In tightly covered container, shake all ingredients.

Nutrition Facts : Calories 90, Carbohydrate 2 g, Cholesterol 0 mg, Fat 2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 65 mg, Sugar 1 g, TransFat 0 g

1/2 cup red wine vinegar
1/4 cup vegetable oil
2 teaspoons Old El Paso™ taco seasoning mix (from 1-oz package)
2 teaspoons sugar

SOUTHWESTERN VINAIGRETTE

Get out the cumin and chili powder to make this kicked-up Southwestern Vinaigrette. It's delicious with meat, poultry or seafood.

Provided by My Food and Family

Categories     Home

Time 5m

Yield 32 servings, 2 Tbsp. each

Number Of Ingredients 5



Southwestern Vinaigrette image

Steps:

  • Whisk all ingredients except oil in medium bowl until blended.
  • Add oil slowly, whisking constantly after each addition until well blended.

Nutrition Facts : Calories 160, Fat 18 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 5 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

1-1/3 cups HEINZ Red Wine Vinegar
1 Tbsp. ground cumin
1 Tbsp. minced garlic
2 tsp. chili powder
2-2/3 cups oil

SNAPPY SOUTHWEST SALSA VINAIGRETTE

Make and share this Snappy Southwest Salsa Vinaigrette recipe from Food.com.

Provided by Berts Kitchen Witch

Categories     Salad Dressings

Time 20m

Yield 2-3 cups

Number Of Ingredients 11



Snappy Southwest Salsa Vinaigrette image

Steps:

  • Mix together the first 5 ingredients in a large mixing bowl.
  • Whisk to combine.
  • SLOWLY drizzle in both oils, one at a time, whisking constantly until oil emulsifies.
  • Add in jalapeños and salsa, whisking to combine.
  • Season with sea salt and black pepper, to your tastes.
  • Will keep in a tightly lidded jar in fridge for about 2 weeks or so.
  • Shake well before using after it has been stored.

1 tablespoon Dijon mustard
1 teaspoon Tabasco sauce
1 teaspoon sugar
1/4 cup red wine vinegar
2 tablespoons lime juice
3 tablespoons corn oil
3 tablespoons olive oil
3 fresh jalapenos (seeded and minced fine)
2 cups salsa (your favorite brand or homemade)
1/2 teaspoon sea salt
1/4 teaspoon black pepper

VINAIGRETTE

Use this recipe when making our Garlic-Marinated Chicken Cutlets with Grilled Potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Yield Makes 1 cup

Number Of Ingredients 5



Vinaigrette image

Steps:

  • In a small bowl or jar, combine white-wine vinegar, Dijon mustard, and honey; season generously with coarse salt and ground pepper. Whisk or shake to combine. Add olive oil; whisk or shake again. Store in an airtight container or jar, and refrigerate, up to 2 weeks. Shake before using.

1/3 cup white-wine vinegar
1/4 cup Dijon mustard
2 teaspoons honey
1/2 cup olive oil
Coarse salt and ground pepper

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