A sweet and fiery salad
dressing that pairs well with a variety of salads and grilled
meats.
Serrano
Grape Salad Dressing
- 1 cup canola and vegetable
oil
1 cup white grape juice
4 1/2 ounces honey
5 serrano chiles, seeded
3 ounces red onion
2 1/2 ounces garlic cloves
3 ounces fresh lime juice
1/4 teaspoon salt
3 tablespoons granulated sugar
- Place all ingredients
into a food processor and puree until smooth. Store unused portion
in refrigerator.
Makes approximately 3 cups.
Recipe provided courtesy
of Chef Paul Carter of the University of Arizona's Redington
Catering.
