Mexican Vinaigrette Sauce Recipes

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

Ingredients

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

Ingredients

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

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

Ingredients

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.

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