YumYum Divas YumYum Recipes: SouthWestern Salad Dressings, contributed by TwinLakesChef

Recipe Title: SouthWestern Salad Dressings

Contributed by: TwinLakesChef

List of Ingredients
Honey Chipotle Dressing

4 cl Garlic, quartered
1/2 c Chopped cilantro
1 ea Juice of lime
1 ts Powered ginger
1 ts Honey
1/4 ts Black pepper
1/4 ts White pepper
1 ea Chile chipotle en adobo
1/2 ts Adobo sauce (from the canned
(chiles)
1 c Mayonnaise

Add all ingredients, except the mayonnaise, to the
container of a blender. Blend on low speed, stirring
occasionally with a wooden spoon until blended. Add
mayonnaise. Blend on low speed stirring occasionally
until mixture is smooth and creamy, about 3 minutes.
Serve immediately or refrigerate until served.

Preparation


Chipotle Dressing

1-7 ounce can Chipotles in Adobo sauce
1-6 ounce can frozen "Limeade" concentrate, thawed
1/3 teaspoon Cayenne Pepper
3/4 teaspoon Onion Salt
1/3 cup Apple Cider Vinegar
1 quart Mayonnaise
3/4 cup "Clover" Honey
1/2 cup Yellow American mustard. (Ready to use type, not dry powder)
1/3 cup Salad or Vegetable oil (any type EXCEPT olive oil!)


Place the Chipotles in Adobo sauce, Limeade, cayenne pepper, onion salt, and cider vinegar into a blender and blend until peppers are smooth and completely pureed. Set aside.

Place the Mayonnaise, Honey, Mustard and Vegetable oil into a mixing bowl and mix well with a wire whisk until smooth and properly incorporated together.

Pour the contents of the blender onto the mayonnaise-honey-mustard-oil mixture in the mixing bowl and mix together using a wire whisk. (Do not mix the two mixtures in the blender or sauce/glaze will be too thin.)

Refrigerate and use within 1 week.


this one looks much easier and small quantities...


CAFE NORDSTROM'S CHIPOTLE LIME DRESSING

PREP TIME: 15 minutes

MAKES: Approximately 1 pint -- enough for 8 servings

1/4 cup fresh lime juice
1/4 cup rice wine vinegar
2 teaspoons minced garlic
1 tablespoon chipotle purée
3 tablespoons honey
1/2 teaspoon kosher salt
1/2 big bunch cilantro, chopped
3/4 cup canola oil

In a blender, combine lime juice, rice wine vinegar, garlic, purée, honey, salt and cilantro. Blend together well. Then slowly add the oil to the blender as it is blending until it is fully emulsified.

Remove from the blender and taste for seasoning. Refrigerate until you are ready to serve. Whisk well before tossing with the salad.

Cookbook Category
Salad Dressings

General Cooking/Prep Method
Refrigerate

Extra Features of Recipe
Difficulty Level-Moderate
Make Ahead

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