Southwestern Vinaigrette Recipes

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SOUTHWESTERN VINAIGRETTE



Southwestern Vinaigrette image

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

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

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

SOUTHWESTERN VINAIGRETTE



Southwestern Vinaigrette image

This vinaigrette is as simple to whip up as it is tasty, so ditch the store bought bottle! Cilantro adds a southwestern zing...try it on a romaine salad with avocado, chicken, and roasted corn.

Time 6m

Yield 1 cup

Number Of Ingredients 9

1/2 cup extra light olive oil
1/4 cup white vinegar or rice wine vinegar
1 tablespoon lemon juice
1 teaspoon dry mustard
1/2 teaspoon dry oregano
1/4 teaspoon black pepper
1/4 teaspoon dried cilantro
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin

Steps:

  • Combine the vinegar, lemon juice, and seasonings in a bowl. Whisk in the oil until blended. You can also mix this in a shaker bottle. Chill the vinaigrette until ready to use. Whisk or shake again before serving.

Nutrition Facts :

SOUTHWESTERN VINAIGRETTE



Southwestern Vinaigrette image

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

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

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

SNAPPY SOUTHWEST SALSA VINAIGRETTE



Snappy Southwest Salsa Vinaigrette image

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

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

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.

SOUTHWESTERN SHRIMP SALAD WITH SPICY SOUTHWESTERN DRESSING



Southwestern Shrimp Salad With Spicy Southwestern Dressing image

I know, it's a loooooong list of ingredients, but it's so worth it and it includes lots of variations. While marinating the shrimp, prepare all the other ingredients. To make it extra special, serve al fresco with friends. Don't forget to chill your plates. Prep times includes marinate time.

Provided by gailanng

Categories     One Dish Meal

Time 48m

Yield 4 serving(s)

Number Of Ingredients 30

1/4 cup lime juice
2 -3 tablespoons vegetable oil
1 tablespoon finely minced fresh cilantro leaves
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
3/4 teaspoon black pepper (or to taste)
1/2-1 teaspoon minced garlic
1/4 teaspoon cayenne pepper (or to taste)
1 -1 1/2 lb raw shrimp, peeled, deveined and tails removed
1 -1 1/2 tablespoon olive oil (use for cooking the shrimp) or 1 -1 1/2 tablespoon cooking oil (use for cooking the shrimp)
1 medium sweet onions (Vadalia, Walla Walla, Texas Sweet or about 8 green onions, thinly sliced including some green tops) or 1 medium red onion, peeled, cut into wedges (Vadalia, Walla Walla, Texas Sweet or about 8 green onions, thinly sliced including some green tops)
1 orange, peeled, seeds removed and sectioned (can substitute 2 - 3 tangerines or 4 clementines)
1 small yellow sweet peppers (or diced) or 1 small red pepper, cored, seeded and cut into thin strips (or diced)
1 small green pepper, cored, seeded and cut into thin strips (or diced)
4 cups bite-size pieces romaine lettuce or 4 cups other lettuce, cleaned and dried
1 cup fresh drained pineapple or 1 cup drained canned pineapple chunk
1 cup red grapes (or combination) or 1 cup green grape, seedless (or combination)
1/4 cup snipped fresh cilantro leaves
1 -2 garlic clove, minced
1/2 cup red wine vinegar
2 tablespoons minced onions
1 tablespoon finely minced fresh cilantro leaves or 1 teaspoon dried cilantro
1 teaspoon finely snipped fresh oregano leaves or 1/2 teaspoon dried oregano
cayenne pepper (or to taste) or several drops hot pepper sauce (or to taste)
1 pinch sugar (or to taste and optional)
1/4 cup olive oil
1/4 cup vegetable oil (mild flavored)
salt & freshly ground black pepper
salt & freshly ground black pepper (to taste)
reduced-fat cheese, of choice sliced black (optional) or ripe olives, and sprigs of cilantro for garnish (optional)

Steps:

  • For the Shrimp:.
  • In a deep medium bowl, combine first 9 marinade ingredients, blending well. Add shrimp, coating each well with marinade. Cover and refrigerate 30 to 45 minutes to allow shrimp to absorb marinade flavors.
  • While shrimp are marinating, prepare fruit and vegetables; set aside.
  • Remove shrimp from marinade, discarding marinade. In a medium heavy skillet, saute shrimp in 1 - 1 1/2 tablespoons hot oil for about 2 to 3 minutes, stirring frequently, until shrimp are opaque in color and cut easily with a fork and are done. Do not overcook as shrimp will become tough.
  • Arrange salad greens on each of four dinner plates, dividing evenly. Top each with sauteed shrimp, fruit, vegetables and snipped cilantro. Drizzle a small amount of Southwestern-style Vinaigrette Dressing over each salad. Garnish each with shredded cheese of choice, sliced olives, and a sprig of cilantro, if desired.
  • For the Dressing:.
  • In a deep small bowl, combine the first 7 ingredients, blending well. With a wire whisk, gradually add both olive oil and salad oil, whisking until mixture is smooth and well blended. Add salt and pepper to taste, whisking to blend. Or, combine vinegar and oil in a blender container; cover and blend until mixture is smooth.
  • Add remaining ingredients, stirring by hand to mix. Dressing may be stored in the refrigerator, tightly covered, in a glass container for up to 1 week. Variation: Omit vinegar and use 1/3 to 1/2 cup lime juice. May add 1 teaspoon grated lime peel to dressing, if desired.

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