Chile Vinaigrette Dressing

"Serve this over a mixed green salad with tomatoes, avocado and grape tomatoes. This is a great dressing to serve with at a southwestern cookout. The recipe is from Sabroso summer 2006 edition."
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Ready In:




  • Combine all the ingredients in a small glass bowl,
  • Whisk to blend; add sugar and salt to taste.
  • Serve over crisp, chilled greens.

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  1. One thing I really appreciated about this tasty vinaigrette is the fact that it doesn't tell you how much sugar and salt to add. 'To taste' for us was just a teaspoonful of sugar. A little too much heat for my kids, anyone making this with little ones may want to hold back on the chilis and mustard a bit. Served as Paula recommended - mixed greens, tomatoes and avocado.


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