You need a versatile summer staple like this Creamy Tex Mex Salad Dressing in your culinary arsenal so you can wow friends with inventive recipes. Serve guests this tangy, herb-filled topping with salads, sandwiches, tacos, and more!
I am not ashamed to admit there should be rehab for salad dressing fanatics like me. It’s common for me to buy a pint of my favorite restaurant vinaigrette and bring it home. Most of the time though, I like to make my own from scratch in the casa kitchen. It’s fun to play around with different ingredients and achieve a new recipe every time.
Creamy Tex Mex Salad Dressing
Salad dressing is a fairly simple idea, but many novice cooks are afraid to make them at. There are general rules you can follow, Rachael Ray likes a traditional 2/3 cup oil – 1/4 cup acid ratio for a vinaigrette. I prefer a little more tang and tartness, so I usually go with more like a 1/2 cup oil -1/4 cup acid ratio.
My creamy dressings like this one tend to be a little thinner too. Occasionally I’ll make something a little chunkier like my Sun Dried Tomato Bacon Ranch Vinaigrette, but overall they are typically lighter and thinner. Even this Creamy Tex Mex Salad Dressing has a lighter, fresher mouth feel to it. You really want it to cling to whatever salad you add it to. Greens, pasta, or even potato salad.
You will rarely find me using mayo in recipes like this. Greek yogurt, sour cream, and Mexican creme are lighter, healthier options. Creme fraiche is another delicious base for creamy salad toppings. The great thing about all these ingredients is you can customize your heart out to achieve the flavor YOU love! Want to top your Layered Chicken Taco Salad with something a little more substantial? Omit the milk in this recipe and maybe use a chunkier salsa. The options are really versatile.
What is your favorite salad dressing recipe?