Take your next salad south of the border with this rich, smoky Mole Vinaigrette. Try it as a marinade for chicken or in a healthy quinoa salad.
I am really having a hard time getting going today. Yesterday was Paul and my’s anniversary, but we still had an early morning followed by a full day of work. One of these days we will get a proper vacation, but until then business comes first!
Most days I sneak in a nap after Paul goes to work but I was on the laptop working deadlines from 330am until after lunch. By time he got home from work I was completely wrecked. We crashed for a few hours, grabbed a quick dinner and were home asleep before 7pm!
Which basically means my motivation is shot today! lol
It probably doesn’t help that I’ve been binge watching Weeds for the last few days; basically the couch is singing a siren song. But I did mange to muster the energy to prep salad ingredients for this week, including grilled chicken and this Mole Vinaigrette.
It is a great pairing with my Southwest Chicken Quinoa Salad.
You should also try my Creamy Honey Lime Dressing, it’s another delicious southwest inspired concoction your summer salad will thank you for.
What is your favorite summer salad? How would you use this Mole Vinaigrette?
- 2 tablespoon mole sauce
- 1 tablespoon agave syrup
- 1 teaspoon dried oregano
- ¼ cup red wine vinegar
- ⅓ cup extra virgin olive oil
- Whisk together first 5 ingredients.
- Slowly drizzle oil while whisking mixture.