Whip up a batch of this Creamy Poblano Garlic Vinaigrette the next time you get tired of the same old salad dressing.
I feel like I am starting to get back into the swing of blogging. It is quite a feat balancing my editing contract with blogger events and creating content for the blog. Especially after relocating 2.000 cross country! Things are starting to click though, which means more mental energy for you folks. The other day I published a recipe for a Southwestern Kale Chopped Salad, a homage to my Arizona market peeps.
Creamy Poblano Garlic Vinaigrette
Since the dressing really makes a salad, it seemed mean not to share this Creamy Poblano Garlic Vinaigrette. This recipe was totally made on the fly. Grab what’s in the fridge, toss it together, and hope for the best. Luckily a little of this and a little of that usually ends up tasting pretty good. You can’t go wrong with garlic either. And there is plenty of garlic in this recipe. I thought about using roasted garlic, but the poblano pepper is raw. So I wanted the rest of the dressing to reflect that freshness. A smidgen of sour cream give it creaminess. While honey balances out the tartness of the lime.
All in all this tasty Creamy Poblano Garlic Vinaigrette recipe would be great in a potato salad, or even a summer-ready pasta salad. You can spoon it over fish tacos, or even smear it on a burger the next time you grill out. I am going to try it as a chicken marinade next. Most salad dressing can double as a marinade if you are ever in a pinch. Think about different oil, acid, and flavor combinations!
What is your go-to salad dressing? Do you make them from scratch?