Try this Creamy South of the Border Salad Dressing on my Mexicali Steak Salad Platter recipe, it’s absolutely fabulous!

CREAMY SOUTH OF THE BORDER SALAD DRESSING

When I was creating my Creamy South of the Border Salad Dressing, I wanted it to be creamy, yet have a little texture too.

Adding  finely chopped red onion and hot pepper lends just the right amount of crunch factor.  It’s a bit smoky with the addition of some chipotles in adobo, and has a nice hint of citrus for the finish to help cut through the heat.

In other words, this dressing has everything your Southwestern, Mexican or Tex-Mex salad could ask for in a delicious topper.

This recipe makes a generous amount of dressing, but I’ll double it if I’m preparing it for a party dish like my Mexicali Steak Salad Platter.  I want to have a nice big bowl on the buffet for my guests to slather their salads with abandon if they wish.

You can store the dressing in the refrigerator for up to 7 days, but don’t limit yourself to using it just on salads. 

IT’S NOT JUST FOR SALADS!

Here’s a few ideas to use up the rest of your Creamy South of the Border Salad Dressing:

• Add it to your tuna salad instead of mayo
• Drizzle some over cooked broccoli or cauliflower
• Top a baked potato instead of sour cream
• Dollop a bit inside your steak or chicken tacos

 

It lends a creamy source of smoky bit of heat to any dish that you want to give a little south-of-the-border flavor.

I hope you try this versatile and delicious dressing on your next entree salad, it’s sure to be a hit!

Or click this link to get the recipe for Mexicali Steak Salad Platter to try this weekend!

Why not let us know how you used your Creamy South of the Border Salad Dressing over at The Fab Life, I love to see my readers’ endless creativity at work!

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Creamy South of the Border Salad Dressing

Yield: 1-1/4 cups

Prep Time: 10 minutes

Total Time: 10 minutes

Creamy, dreamy, with a little kick of heat from chipotles and hot pepper, this dressing makes any salad taste like you've taken a trip to Cancun for your lunch!

Print

Ingredients

• 1 cup mayonnaise (homemade or quality brand)
• 1/2 cup sour cream
• 2 Tbs. honey
• 1 large lime, zested, then juiced
• 1 tsp. lime zest
• 2 Tbs. chipotles in adobo, diced (with sauce)
• 2 Tbs. apple cider vinegar
• 1 Tbs. ground cumin
• 3 tsp. ground coriander
• 2 tsp. paprika
• 1 tsp. chopped garlic
• 2 tsp. salt
• 1 tsp. freshly ground pepper
• 2 tsp. finely chopped red onion
• 1 tsp. finely chopped hot pepper (your choice)

Instructions

1. Add mayo, sour cream, honey, lime juice and zest to a large bowl and using a whisk, combine the mixture well.

2. Add all remaining ingredients and whisk until well combined. Pour into a glass mason jar, and close tightly.

3. Refrigerated, the dressing will last up to 7 days.

Notes

Use this salad dressing with my Mexicali Steak Salad Platter recipe, it'll blow your friends away!

Nutrition Information

Yield 19 Serving Size 1
Amount Per Serving Calories 101Total Fat 10gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 8gCholesterol 8mgSodium 321mgCarbohydrates 3gFiber 0gSugar 2gProtein 0g

Fat and calorie counts will vary with serving size.