Chimayo Style Vinaigrette Recipe
YIELD
2 cups
TIME
Active Prep: 5 min
INGREDIENTS
- 1 cup extra virgin olive oil
- 1/2 cup apple cider vinegar
- 1/2 cup honey
- 2 tsp. Dijon mustard
- 1 Tbsp. Mild Red New Mexican Chile Powder
- 1 1/2 tsp. Ground Fennel Seeds
- 1/4 tsp. Mayan Sea Salt
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DIRECTIONS
Combine all ingredients in a jar. Seal jar and shake until well combined. Store, sealed, in the refrigerator. Shake well before each use.
SERVING SUGGESTIONS
Use to add a Southwest flair to mixed greens, chicken salad or coleslaw. This is the base dressing for our Grilled Corn & Lima Bean Relish.
THANKS TO
Matt Wallington
NUTRITION
Dairy-Free
Gluten-Free
Nut-Free
Vegetarian
