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On the Border Jalapeno Vinaigrette Salad Dressing


MANGO CHICKEN SALAD

a crisp blend of romaine, iceberg and cabbage, tossed with grilled chicken,
 roasted corn, black beans, mango, j√≠­cama, pico de gallo, queso fresco


JALAPENO VINAIGRETTE DRESSING
On the Border Restaurant Copycat Recipe

4 teaspoons white granulated sugar
1/4 cup water
1/2 cup red wine vinegar
1/2 teaspoon each: paprika, garlic powder, onion powder, red pepper flakes, salt
1/4 teaspoon each: black pepper, dried oregano, ground chipotle chile
1/4 cup oil

Combine all the ingredients except the oil in a small saucepan and place over medium heat. When the mixture reaches a boil, reduce the heat and simmer for 4 minutes.  Pour the dressing into a bowl and drizzle the oil into the dressing in a thin stream while whisking quickly. Makes 3/4 cup.

Note: You may notice there is no jalapeno in this recipe. Chipotle is a dried smoked jalapeno.The ground chipotle chili powder is found in the spice aisle at your local supermarket.

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