Southwestern Vinaigrette Recipes

Steps:

• In tightly covered container, shake all ingredients.

Steps:

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

Steps:

• For the salad, toss all the ingredients into a bowl
• For the Dressing, toss all ingredients into a separate bowl, mix well
• Let dressing sit for 30 minutes (if you can wait), to allow for flavors to meld.
• Serve dressing on top of salad or on the side for guests to add.

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.

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.