Thursday, November 25, 2010

2 Minute Mexi-Vinaigrette Dressing

Green Salads with Toasted Tomato-Herb crusted Croutons.

This is one of my favorite dressings of all times! Whether you make it spicy or mild, it is bursting with fresh flavor that adds a real zing to a salad.
As a bonus: it is pretty too. :)
Yield: 1/2 cup - enough for two large salads

Mexi-Vinaigrette Dressing

1/4 cup extra virgin olive oil (or oil of your choice)
4 tsp  apple cider vinegar
1/4 salsa (mild, medium or hot)
1/4 tsp. GF Italian seasoning
2-3 tsp honey

Put all ingredients in blender and blend until smooth. Pour into small pitcher to serve.

-Use a specialty salsa such as spicy mango.
-Add 5-8 small stuffed green manzanilla olives before blending.

NOTE: Since my husband has gone egg-free, he has used this dressing more and more. We have canned salmon as least once a week and I used to add different olives with mayo. Now he puts this dressing on his salmon sandwich and it is DELICIOUS!


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