I am still having fun creating new things from my goodie box from Beyond The Olive. More Goodies To Try This time I made a garlic-jalapeno vinaigrette that I used to top my summer chicken salad. It was yet another very cool and refreshing summer salad. When the temperatures are soaring outside, I want something as refreshing as possible for my meals. In the summer, we eat a lot of salads. They are light and do not weigh us down and they help cool us down when the mercury starts to soar to high.
My inspiration for my garlic-jalapeno vinaigrette came not only from wanting to create a new recipe with my garlic-jalapeno olive oil, but also from one of our very own blogger family members, Gail from https://snapshotsincursive.com/. Gail is one of those “friends” whom I have not yet met in person, but we already know we would be best of friends if we lived close by. There are actually quite a few of you who fall into this category. You all know who you are. One day, we will all get to meet face-to-face. 🙂
This garlic-jalapeno vinaigrette was super simple to make and only requires a few basic ingredients, that are found in just about everyone’s kitchen, or are easy to find in your local grocery store.
1-2 oz garlic-jalapeno olive oil
1/3 cup regular olive oil
2 tsp garlic
1 jalapeno, diced fine
1/3 cup white balsamic vinegar
Mix everything together well and let set until ready to use.
This dressing will go over chicken or shrimp very well, or you can use it for just about anything you like. I made a chicken salad using, of course, you guessed it … leftovers. I used my leftover rotisserie chicken from Costco, and the rest of my corn, tomato and basil salad.
Once my salad was “built” it was ready to enjoy, and that we did too. Delicious!
Stay cool. Stay safe and stay well Everyone. ‘Til next time.