Mexican Vinaigrette Sauce

By Craig Claiborne and Pierre Franey

Total Time
5 minutes
Rating
4(20)
Comments
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Featured in: FOOD; MUSSELS

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Ingredients

Yield:0 ⅔ cup
  • 1tablespoon lime juice
  • 3tablespoons olive oil
  • 1½teaspoons finely chopped seeded jalapeno peppers
  • 1teaspoon finely chopped fresh coriander
  • Salt to taste, if desired
  • Freshly ground pepper to taste
  • ¼cup finely chopped tomatoes
  • 2tablespoons finely chopped red onion
Ingredient Substitution Guide
Nutritional analysis per serving (1.3333333333333333 servings)

284 calories; 30 grams fat; 4 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 3 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 1 gram protein; 203 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put the lime juice in a small mixing bowl and whisk in the oil. Add the remaining ingredients and stir to blend.

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4 out of 5
20 user ratings
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