Name: Mexican Vinaigrette
Total time: 10 min
Yield: 4 1/4 cup servings
Cuisine: Mexican
Ingredients: 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)

Mexican Vinaigrette

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

CourseLunch
CuisineMexican

Servings	Prep Time
41/4 cup servings	10minutes

Passive Time

3hours

Servings	Prep Time
41/4 cup servings	10minutes

Passive Time

3hours

Ingredients

1/2cup, plus 2 tablespoons rice wine vinegarnot seasoned
1/4cup grapeseed oilor other mildly flavored oil of choice
4 1/2teaspoons clover honey
1teaspoon crumbled dried basil leaves
1teaspoon crumbled dried Mexican oregano
1teaspoon Herbamare Originalor other non-paprika based seasoned salt
1/8teaspoon garlic powder
1/4 teaspoon (slightly rounded) xanthan gumoptional, but dressing will have a thinner consistancy and dried herbs will not incorporate, but will instead, float on top of dressing

Instructions

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.

Recipe Notes

Nutritional facts per serving:

142 calories

14g fat

360mg sodium

6g carbs

0.0g fiber

0.0g protein