Chef Jesse Vega shares his recipe for Sunshine Vinaigrette that can be used on a tossed salad, grilled fish or to marinate chicken breasts or boneless pork chops for grilling.
1 –Red Bell Pepper – roasted, seeded and skinned
1 - Fresh Lime Juiced
1 – Fresh Lemon Juiced
1 – Fresh Orange Juiced
3 – Cloves of roasted or fresh garlic
¼ Bunch Cilantro – Washed and Shaken Dry
2 – Tbsp Spanish Sherry Vinegar
2 Tbsp – Dijon Mustard
1 Cup - Olive Oil
2 tsp - Sugar
½ tsp – Black Pepper
½ tsp – Salt
Put all ingredients in a blender and mix well until a smooth and medium consistency has been reached.
This dressing will last refrigerated for up to one week.
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