Chimayo Style Vinaigrette
Recipe by Matt Wallington
Healthy Cooking
Give a Southwestern twist to greens, succotash, grains, or beans with this sweet and mild red chile based dressing.
Serves
2 cups
Prep Time
5 minutes
Ingredients
1 cup extra virgin olive oil 1/2 cup apple cider vinegar 1/2 cup honey 2 tsp. Dijon mustard
Mild Red New Mexican Chile Powder
1 Tbsp. Mild Red New Mexican Chile Powder
Fennel Seeds
1 1/2 tsp. Fennel Seeds, ground
Mayan Sea Salt
1/4 tsp. Mayan Sea Salt
Directions
Combine all ingredients in a jar. Seal jar and shake until well combined. Store, sealed, in the refrigerator. Shake well before each use.
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