Roasted Southwestern Vinaigrette
A vibrant, smoky vinaigrette combining roasted plum tomatoes with RC No Added MSG Roasted Southwestern Vegetable Base, RC No Added MSG Roasted Garlic Base, olive oil, and zesty citrus.
Yield / Servings
Approx. 1 Pint Yield
Category
Dressings / Vinaigrette Dressings
Ingredients
11 Components
Roasted Plum Tomatoes Seeded, small diced
2 count
Shallots Chopped
2 Tbsp.
Dried Oregano
1 tsp.
Dried Basil
½ tsp.
White Vinegar
¼ cup
Fresh Lemon Juice
1 Tbsp.
Olive Oil
½ cup
Vegetable Oil
½ cup
Salt and Black Pepper
To taste
Preparation Steps
1
Combine & Emulsify
In a stainless steel mixing bowl or blender, combine 1 Tbsp. RC No Added MSG Roasted Southwestern Vegetable Base, ½ tsp. RC No Added MSG Roasted Garlic Base, 2 seeded and small diced roasted plum tomatoes, 2 Tbsp. chopped shallots, 1 tsp. dried oregano, ½ tsp. dried basil, ¼ cup white vinegar, 1 Tbsp. fresh lemon juice, ½ cup olive oil, and ½ cup vegetable oil. Whisk or blend thoroughly until well mixed.
2
Season & Serve
Adjust seasoning with salt and ground black pepper to taste. Serve immediately or refrigerate in an airtight container for several hours to allow the fire-roasted seasonings to mature.
Chef Notes & Kitchen Applications
Layered Fire-Roasted Flavor: Using RC No Added MSG Roasted Southwestern Vegetable Base alongside RC No Added MSG Roasted Garlic Base provides rich roasted poblano, onion, and garlic complexity without requiring hours of vegetable roasting.
Versatile Culinary Uses:
• Salad Dressing: Toss with Southwestern chopped salads, grilled corn slaws, or black bean and avocado greens.
• Marinade: Excellent as a tenderizing marinade for flank steak fajitas, grilled chicken breasts, or jumbo shrimp skewers.