Chili Vinaigrette Recipes

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CHILE VINAIGRETTE DRESSING



Chile Vinaigrette Dressing image

Serve this over a mixed green salad with tomatoes, avocado and grape tomatoes. This is a great dressing to serve with at a southwestern cookout. The recipe is from Sabroso summer 2006 edition.

Provided by PaulaG

Categories     Southwestern U.S.

Time 12m

Yield 4 serving(s)

Number Of Ingredients 7

3 -4 green onions, minced
3 tablespoons cider vinegar
sugar
kosher salt
1/4 cup olive oil
1/4 cup green chili pepper, chopped
2 tablespoons spicy brown mustard

Steps:

  • Combine all the ingredients in a small glass bowl,
  • Whisk to blend; add sugar and salt to taste.
  • Serve over crisp, chilled greens.

Nutrition Facts : Calories 134, Fat 13.8, SaturatedFat 1.9, Sodium 87.3, Carbohydrate 2.4, Fiber 0.7, Sugar 1, Protein 0.7

CHILI LIME VINAIGRETTE



Chili Lime Vinaigrette image

Provided by Food Network

Time 1h

Yield 6 servings

Number Of Ingredients 21

2 teaspoons hot sauce, such as Cholula
2 tablespoons olive oil
4 teaspoons agave nectar
1 teaspoon chili powder
1/2 teaspoon salt
Zest and juice of 1 lime
Fresh ground pepper
Black Bean Salad with Spicy Crispix (TM) Croutons, recipe follows
2 cups Kellogg's (R) Crispix (R) cereal
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic salt
2 teaspoons vegetable oil or melted butter
1 can (15 oz.) black beans, rinsed and drained
1 cup frozen whole kernel corn, thawed
10 to 12 grape tomatoes, halved
1 can (4 oz.) diced green chiles
1/4 cup chopped red onion
1/4 cup fresh cilantro leaves, divided
1/3 to 2/3 cup bottled vinaigrette, divided or Chili Lime Vinaigrette
1 package (5 oz.) salad greens

Steps:

  • Whisk together the hot sauce, olive oil, agave nectar, chili powder, salt, lime zest and juice. Season with freshly ground pepper. Serve with Black Bean Salad with Spicy Crispix (TM) Croutons.
  • For croutons, in a 1-gallon zipper-type plastic bag, combine KELLOGG'S CRISPIX cereal, chili powder, cumin, and garlic salt. Pour vegetable oil or butter over cereal mixture. Seal bag and gently toss until evenly coated. Store in an airtight container up to 3 days.
  • In a large bowl combine beans, corn, tomatoes, chiles, onion, and half the cilantro. Toss with 1/3 cup vinaigrette; cover and chill 30 minutes or up to 8 hours. Place greens on platter. Arrange bean salad over greens. Top with remaining cilantro and cereal croutons.
  • Serve with remaining vinaigrette (if desired). Season salad to taste with salt and pepper.

TROUT BRUSCHETTA WITH CHILI VINAIGRETTE



Trout Bruschetta With Chili Vinaigrette image

Provided by Michael Chiarello : Food Network

Time 55m

Yield 10 to 12 pieces

Number Of Ingredients 17

12 1/4-inch-thick slices country-style bread, cut in half crosswise
2 tablespoons extra-virgin olive oil, plus more for brushing
Kosher salt
Freshly ground pepper
4 trout fillets, skin on
1/2 cup instant flour (such as Wondra)
1 cup chopped roasted red peppers
16 oil-cured black olives, halved and pitted
2 tablespoons finely chopped fresh parsley
1 tablespoon chili powder
1 large clove garlic, minced
3 tablespoons sherry vinegar
4 tablespoons hot chili oil
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
2 tablespoons finely chopped fresh parsley

Steps:

  • Make the bruschetta: Preheat the oven to 375 degrees F. Lay the bread slices on baking sheets, brush with olive oil and season with salt and pepper. Bake until crisp, 5 to 6 minutes.
  • Line a rimmed baking sheet with foil, then sprinkle 2 tablespoons salt over the foil. Lay the trout fillets skin-side down on the salt and sprinkle liberally with more salt. Set aside in the refrigerator for 10 minutes.
  • Meanwhile, make the chili vinaigrette: Toast the chili powder in a small skillet over low heat, 1 minute. Let cool. In a small bowl, whisk the chili powder, garlic and vinegar. Whisk in the chili oil, olive oil, 1/2 teaspoon salt, pepper to taste and the parsley.
  • Rinse the trout fillets and pat dry. Season the trout with pepper. Fill a shallow dish with the instant flour. Dredge the fillets in the flour, shaking off the excess.
  • Heat 2 tablespoons olive oil in a large skillet over moderately high heat. When hot, add the fish, skin-side down, and cook until crisp, about 1 minute. Turn with an offset spatula and cook on the other side until done, about 1 minute. Drain on paper towels.
  • To serve, cut the trout into bite-size pieces. Top each toast with a piece of roasted red pepper and a piece of trout. Spoon some of the vinaigrette over the trout. Sprinkle with the olives and parsley.

CHILI VINAIGRETTE DRESSING



Chili Vinaigrette Dressing image

Enjoy this homemade chili flavored vinaigrette that's simple yet delicious - ready in just 5 minutes. Perfect for adding a finishing touch to any salad!

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 5m

Yield 3

Number Of Ingredients 5

1/4 cup red wine vinegar
2 tablespoons vegetable oil
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1 small garlic clove, finely chopped

Steps:

  • Mix all ingredients.

Nutrition Facts : ServingSize 1 Serving

CHILI LIME VINAIGRETTE DRESSING



Chili Lime Vinaigrette Dressing image

I got this recipe from a lady who always serves it with a grilled salmon and leafy greens salad, using feta crumbles, red onions, and carrots. If you don't want it as spicy, you can cut back on the red pepper flakes but we love it just the way it is.

Provided by Amanda Sheumaker

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 8h10m

Yield 62

Number Of Ingredients 6

3 ¾ cups lime juice
1 ¾ cups soy sauce
1 cup packed brown sugar
¾ cup olive oil
¼ cup minced garlic
¼ cup red pepper flakes

Steps:

  • Whisk lime juice, soy sauce, brown sugar, olive oil, garlic, and red pepper flakes together in a bowl until creamy and smooth. Cover bowl with plastic wrap and refrigerate overnight to 8 hours.

Nutrition Facts : Calories 46.8 calories, Carbohydrate 5.8 g, Fat 2.7 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 0.4 g, Sodium 408.9 mg, Sugar 3.9 g

GRILLED LOBSTER WITH CREAMY CHILI VINAIGRETTE



Grilled Lobster with Creamy Chili Vinaigrette image

Categories     Dairy     Herb     Shellfish     Backyard BBQ     Dinner     Mayonnaise     Seafood     Lobster     Fall     Summer     Grill/Barbecue     Party     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 servings

Number Of Ingredients 15

1 cup mayonnaise
1/4 cup chopped fresh cilantro
3 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
2 tablespoons chili-garlic sauce*
2 garlic cloves, minced
2 teaspoons sugar
3/4 cup plus 2 tablespoons olive oil
9 ounces angel hair pasta
2 10- to 12-ounce lobster tails (thawed if frozen), split lengthwise in half
1 tablespoon butter
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
Lemon wedges

Steps:

  • Mix first 8 ingredients in medium bowl. Whisk in 3/4 cup oil. Season vinaigrette with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water to cool. Drain. (Can be made 2 hours ahead.) Set aside.
  • Prepare barbecue (medium-low heat) or preheat broiler. Brush lobster tails with remaining 2 tablespoons oil. Place lobster tails, meat side down, on grill. Grill 3 minutes. Turn over; grill until meat is opaque in center, about 5 minutes. Transfer to plate. Tent with foil.
  • Melt butter in heavy large skillet over medium heat. Add pasta, chives and parsley; toss until heated through. Place pasta on plates. Top with lobster. Garnish with lemon. Serve with vinaigrette.
  • *Available at Asian markets and in many supermarkets.

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

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

CUCUMBER SALAD WITH THAI SWEET CHILI VINAIGRETTE



Cucumber Salad With Thai Sweet Chili Vinaigrette image

Cool, spicy, and sweet.

Provided by maryelle

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 1h15m

Yield 4

Number Of Ingredients 8

2 tablespoons rice vinegar
2 tablespoons Thai sweet chili sauce
1 teaspoon sesame oil
¼ teaspoon white sugar
¼ teaspoon granulated garlic
1 pinch salt to taste
1 cucumber, thinly sliced
1 green onion, thinly sliced

Steps:

  • Whisk rice vinegar, chili sauce, sesame oil, sugar, and garlic together in a small bowl; season with salt.
  • Combine cucumber and onion in a separate bowl. Pour vinegar mixture over cucumber and onion mixture and toss to coat. Refrigerate at least 1 hour. Toss before serving.

Nutrition Facts : Calories 36.4 calories, Carbohydrate 6.5 g, Fat 1.3 g, Fiber 0.7 g, Protein 0.6 g, SaturatedFat 0.2 g, Sodium 87.1 mg, Sugar 4 g

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Top Asked Questions

How do you make chili lime vinaigrette?
This Chili Lime Vinaigrette Recipe can be used as a marinade, sauce, or salad dressing! Incredibly easy to make and so versatile! Place olive oil, lime juice, honey, garlic, chili powder, cumin, paprika, salt, and cayenne into a mason jar, blender, or food processor. Seal and shake or blend until well combined.
How many calories in chili lime vinaigrette?
If we base it on that it would 162 calories per serving. You can get more nutrition information in the recipe card below. Love making salad dressings at home? If so you are in the right place. This chili lime vinaigrette is deliciously tangy and spicy. It comes together in inly 5 minutes and can be multipled.
What is the best chili lime salad dressing?
Yogurt Salad Dressing, Lemon Dijon Dressing, Tzatziki Sauce, Soy Ginger Dressing and Tahini Yogurt Dressing are a few to name. If you feel the same way join me as I break it down and make my go-to sweet and spicy lime salad dressing recipe. As I mentioned earlier, you only need 7 ingredients to make this chili lime dressing. They are:
What does cilantro lime vinaigrette taste like?
This homemade Cilantro Lime Vinaigrette will have your taste buds dancing as the fresh tangy flavor of lime combines with a hint of chili spice! Whisk olive oil, lime juice, vinegar, zest, chili powder and kosher salt together until blended.

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