I love the versatility of a cherry tomato salad Jalapeño Vinaigrette . By simply swapping the dressing with another favorite, you can creat...
I love the versatility of a cherry tomato salad Jalapeño Vinaigrette. By simply swapping the dressing with another favorite, you can create an entirely new dish with very little effort. And I’m all for very little effort in the kitchen! Try this one with the dressing from the Grilled Chicken Antipasto Salad for a satisfying change of pace.
In a medium-sized bowl, combine the salad ingredients.
In a food processor or bullet blender, combine the dressing ingredients. Process until all the ingredients are well blended, although some small chunks are fine.
Pour the dressing over the salad, and toss to coat.
Refrigerate the salad, or place it in a cooler until ready to eat.
Stir the salad again before serving.
SALAD INGREDIENTS
- 2 pints (32 ounces) cherry tomatoes, sliced in half
- 2 TBSP finely diced red onions
- 2 TBSP chopped cilantro
DRESSING INGREDIENTS
- 1 clove garlic, minced
- 1 TBSP minced shallot
- 1 small jalapeño, cored, seeded, and diced
- 1 TBSP lime juice
- 1 TBSP apple cider vinegar
- ¼ cup olive oil
- 1 TBSP honey
- ¼ tsp chipotle chili powder
- Pinch of sea salt
- Freshly ground black pepper to taste
In a medium-sized bowl, combine the salad ingredients.
In a food processor or bullet blender, combine the dressing ingredients. Process until all the ingredients are well blended, although some small chunks are fine.
Pour the dressing over the salad, and toss to coat.
Refrigerate the salad, or place it in a cooler until ready to eat.
Stir the salad again before serving.
