Measuring Cups & Spoons A Blender A Bottle or Air Tight Container for Storage A Sharp Knife
1 Bunch Cilantro
1/4 Cup Serrano Honey Balsamic
1/4 Cup Chipotle Infused Olive Oil
1/4 Cup Organic Vegetable Broth
2 Tablespoons Dijon
1/2 Teaspoon Organic Chipotle (optional)
1/2 Teaspoon Sea Salt
Drops of Hot Sauce
1) Chop the cilantro; add to blender. Add the rest of the ingredients to the blender; blend until emulsified.
2) Transfer the mixture to a bottle or air tight container for storage. Refrigerate until ready to use.
3) Enjoy on bean salads, chicken, pork loin, and more. Make a great marinade!
Mexican Vinaigrette
• 96 Calories
• 0 grams Protein
• 4 grams Total Carbohydrates
• 3 grams Sugar
• 0 grams Fiber
• 9 grams Total Fat
• 1 grams Saturated Fat
• 0 gram Trans Fat
• 0 mg Cholesterol
• 10% RDA Sodium
• 9% RDA Vitamin K
• 7% RDA Vitamin E
• Glycemic load: 1
Brief mention: “Results vary. This is not medical advice. Always consult your physician before making significant changes to your diet or exercise regimen.”
