Mexican Vinaigrette Recipes

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.

Steps:

• Put the lime juice in a small mixing bowl and whisk in the oil. Add the remaining ingredients and stir to blend.

Steps:

• For the dressing: Place all ingredients in a blender and blend until smooth.
• For the slaw: Combine all ingredients in a large bowl, toss with the dressing and season with salt and pepper, to taste.

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.

Steps:

• Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste.

Steps:

• In a large serving bowl, combine cabbage, cilantro and green onion. If using carrot or bell pepper, add it too.
• In a small bowl, combine the olive oil, lime juice, garlic, salt and pepper. Adjust seasoning. If preparing in advance, stop here and refrigerate both bowls until serving time.
• Right before serving, stir the dressing then add it to cabbage mix and toss well to coat. Serve immediately or it will wilt.

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.

Steps:

• Mix the dressing ingredients together in a bowl and set aside.
• Toss all the salad ingredients together in a large bowl.
• Drizzle salad dressing over the salad and toss. Season with salt and pepper, if desired.

Steps:

• Tear lettuce into bite size pieces.
• Combine lettuce, cheese, onions, olives and tomatoes in a salad bowl.
• To make dressing, combine avocado, lemon juice, sour cream, oil, sugar, garlic salt and chili powder and mix until smooth.
• This may be done in a blender.
• Toss salad and dressing and add crushed chips last.

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.