Tag Archives: Tangy

Mexican Vinaigrette

South of the Border dressing with Mexican oregano and basil.
Photo: Cynthia Dalton

For years, I’ve loved the bright, fresh, snap of flavor I could only get in the shredded lettuce salads served in my favorite, family-owned Mexican restaurants.

Duplicating the dressing however, proved elusive and my attempts were, as they say, “close, but no cigar.”

Then, one day I was without my usual red wine vinegar, so I used some seasoned rice wine vinegar to flavor my half of avocado.

Eureka!

Accidentally, it was the closest I had come to capturing the herby tang I was hankering after. All it needed was less edge and a deeper flavor.

I’m not talking about the cumin/lime combo of flavors that many chain restaurants use for their salad dressings (also delicious), but rather, the oregano ‘hit’ that small, authentic restaurants in my area often prefer to offer.

After a bit of tinkering, I present to you Mexican Vinaigrette salad dressing — a truly refreshing counterpart to just about any Mexico-inspired meal. It also pairs well with left-over turkey and gravy for a ‘cut above’ lunch — just saying.

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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
South of the Border dressing with Mexican oregano and basil.
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Rating: 0
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Course Lunch
Cuisine Mexican
Prep Time 10 minutes
Passive Time 3 hours
Servings
1/4 cup servings
Ingredients
Course Lunch
Cuisine Mexican
Prep Time 10 minutes
Passive Time 3 hours
Servings
1/4 cup servings
Ingredients
South of the Border dressing with Mexican oregano and basil.
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. 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.
  2. 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

 

 

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