Mexican Vinaigrette Sauce Recipes

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CUMIN VINAIGRETTE



Cumin Vinaigrette image

Cumin really comes through in this tangy dressing passed along by Yolanda Maciejewski of Land O'Lakes, Florida.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 1-1/2 cups.

Number Of Ingredients 10

1/3 cup lemon juice
1/3 cup olive oil
1/3 cup vegetable oil
1/4 cup water
2 teaspoons sugar
2 teaspoons ground cumin
2 teaspoons paprika
1-1/2 teaspoons salt
2 garlic cloves, minced
1/4 teaspoon hot pepper sauce

Steps:

  • In a jar with tight-fitting lid, combine all ingredients; shake well. Shake again before serving. Store in the refrigerator.

Nutrition Facts : Calories 114 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 297mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.

VINAIGRETTE SAUCE



Vinaigrette Sauce image

Provided by Craig Claiborne

Categories     easy, condiments, salads and dressings

Time 10m

Yield about 1/4 cup

Number Of Ingredients 9

2 teaspoons plus 1 tablespoon olive oil
3 teaspoons balsamic vinegar
1 teaspoon vinegar, preferably apple-honey or malt
2 teaspoons Dijon-style mustard
Salt to taste if desired
Freshly ground pepper to taste
1/4 teaspoon chopped parsley
1/2 cup finely chopped onions
1/2 teaspoon finely minced garlic

Steps:

  • Put 2 teaspoons olive oil, all the balsamic and other vinegar, mustard, salt, pepper and parsley in a bowl and blend well.
  • Heat remaining tablespoon olive oil in a small skillet, and add onions and garlic. Cook, stirring, over high heat until onions start to become golden. Spoon and scrape this mixture into the bowl. Stir to blend.

Nutrition Facts : @context http, Calories 510, UnsaturatedFat 38 grams, Carbohydrate 24 grams, Fat 46 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 618 milligrams, Sugar 12 grams, TransFat 0 grams

VINAIGRETTE



Vinaigrette image

This is simple to make and delicious, especially if you like garlic.

Provided by Karen Castle

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

Time 5m

Yield 8

Number Of Ingredients 5

½ cup red wine vinegar
½ cup vegetable oil
1 clove crushed garlic
2 teaspoons white sugar
2 teaspoons salt

Steps:

  • In a jar with a tight fitting lid, combine vinegar, oil, garlic, sugar, and salt. Shake well.

Nutrition Facts : Calories 130.4 calories, Carbohydrate 2.2 g, Fat 13.8 g, SaturatedFat 1.8 g, Sodium 581.4 mg, Sugar 1 g

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.

THE BEST VINAIGRETTE IN THE WORLD EVER, EVER



The Best Vinaigrette in the World Ever, Ever image

Make and share this The Best Vinaigrette in the World Ever, Ever recipe from Food.com.

Provided by English_Rose

Categories     Salad Dressings

Time 40m

Yield 2/3 cup

Number Of Ingredients 8

1 garlic clove, crushed
1 teaspoon French mustard
1 teaspoon coarse grain mustard
1 teaspoon honey
7 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon sea salt
1/4 teaspoon fresh ground pepper

Steps:

  • Combine all the ingredients in a jam jar, make sure the lid is on tightly, and shake the living daylights out of it.
  • Leave it to sit for at least half an hour before serving to allow the garlic to infuse.

Nutrition Facts : Calories 1293.4, Fat 141.8, SaturatedFat 19.6, Sodium 1748.5, Carbohydrate 10.6, Fiber 0.3, Sugar 8.6, Protein 0.4

MUSSELS WITH MEXICAN VINAIGRETTE



Mussels With Mexican Vinaigrette image

Provided by Craig Claiborne And Pierre Franey

Categories     quick, appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 5

24 mussels, about 1 pound
1/2 cup water
Mexican vinaigrette sauce (see recipe)
2 tablespoons finely chopped coriander
Lime wedges for garnish

Steps:

  • Pull off and discard the stringy beard from the mussels. Scrub the mussels as necessary and drain them well.
  • Put the mussels in a kettle and add the water. Cover closely and bring to the boil. Cook four or five minutes or until all the mussels are open. Drain. Discard the cooking liquid or put it to another use.
  • Pull the mussels from the shells and save both the mussels and half the shells. Return one mussel to each shell and arrange them on a plate. Spoon an equal portion of the vinaigrette sauce over each. Sprinkle the mussels with coriander. Garnish the platter with lime wedges.

VINAIGRETTE SAUCE



Vinaigrette Sauce image

Provided by Craig Claiborne

Categories     easy, salads and dressings

Time 5m

Yield 10 tablespoons

Number Of Ingredients 4

2 tablespoon white-wine vinegar
Salt to taste
Freshly ground pepper to taste
1/2 cup olive oil

Steps:

  • Put the vinegar in a small mixing bowl and add the salt and pepper.
  • Start beating with a wire whisk, while adding the oil. (This sauce will keep for weeks if properly refrigerated.)

Nutrition Facts : @context http, Calories 96, UnsaturatedFat 9 grams, Carbohydrate 0 grams, Fat 11 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 1 gram, Sodium 32 milligrams, Sugar 0 grams

BRAZILIAN VINAIGRETTE SAUCE (MOLHO DE VINAGRETE)



Brazilian Vinaigrette Sauce (Molho De Vinagrete) image

Traditionally served over meat and/or beans this sauce can be as hot as you like it. As a guide - cayenne peppers are roughly 10 times hotter than your run-of-the-mill jalapeno. As Ms. Hilton would say _"That's hot!"_ ;-)

Provided by SusieQusie

Categories     Onions

Time 15m

Yield 3 cups

Number Of Ingredients 7

1/2 cup olive oil
1 cup white vinegar
1 teaspoon salt
1 cup Italian parsley, finely chopped
4 large fresh tomatoes, chopped
1 large yellow onion, finely chopped
2 fresh cayenne peppers, finely chopped (more or less to taste)

Steps:

  • Combine all the ingredients in a large bowl.
  • Stir well and serve either at room temperature or cold.
  • Flavors intensify upon standing.

TAMARIND VINAIGRETTE



Tamarind Vinaigrette image

Tamarind lends a rich flavor, with notes of raisin and dried fruit, to this versatile vinaigrette. This dressing is fantastic on mango and shrimp salad, Asian chicken salad, or a simple arugula salad.

Provided by France C

Categories     Vinaigrette Dressing

Time 10m

Yield 6

Number Of Ingredients 7

¼ cup rice vinegar
2 tablespoons tamarind concentrate
1 tablespoon pure maple syrup
1 tablespoon minced shallot
¼ teaspoon salt
⅛ teaspoon black pepper
⅓ cup extra-virgin olive oil

Steps:

  • Combine rice vinegar, tamarind concentrate, maple syrup, shallot, salt, and pepper in the bowl of a small food processor or blender. Pulse to combine.
  • With the unit running, stream in the oil a bit at a time, until thoroughly emulsified.

Nutrition Facts : Calories 122.1 calories, Carbohydrate 2.6 g, Fat 12.5 g, SaturatedFat 1.7 g, Sodium 97.4 mg, Sugar 2 g

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