Sunshine Salad dressing recipe - KCTV5

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.

Sunshine Vinaigrette

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

Preparation:

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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