This apple cider vinegar recipe is a delicious salad dressing for Mexican food. It seems to blend extremely well with refried beans, spanish rice, enchiladas and especially tostadas.
And did you know that this dressing is made this creamy with a spice? Keep reading and I'll tell you what it is.
You've gotta try this homemade vinaigrette at least once, especially when you make Mexican food.
The dressing compliments these flavors so beautifully that in the restaurant business we used to serve our salads right on the plate with the main meal.
I still do it this way when we go out for Mexican food. I can be found dumping my apple cider vinegar salad right on top of my beans, rice and enchilada.
And who would of thought that the garlic powder would give this dressing it's creamy texture? It's really amazing. This keeps the calories lower because you don't have to add mayonnaise, sour cream or yogurt to make it creamy.
So make sure and use the garlic powder that has the consistency of flour. It's not granulated at all.
Add all ingredients to a blender and blend for 20 seconds or until well blended.
It would be best to pour the dressing into a bottle that has a top you can shake the dressing out of instead of pouring it. What I like to do is save old dressing bottles that have a shaker top.
This makes applying the dressing easier. I dislike bottles where the dressing pours out and you end up with a puddle of it on your plate.
The shaker method will distribute your dressing evenly and with better control.
Store the dressing in the refrigerator and it will keep for several weeks.
You can even use it to marinade chicken and fish. The apple cider gives it a nice tangy taste.
Don't forget to try this apple cider vinegar dressing with your next Mexican dinner. It's a must for the Mexican salad recipe.
Back to the Mexican Roasted Vegetable Recipe
Watch this video to see how our creamy Italian dressing is made.
Made your apple pie recipe yesterday. Absolutely the best!! And no gap! Your spice mixture was just right.
I have the apple/corer/peeler and it made perfect slices in no time. Thank you so much for your wonderful step by step instructions and for the video. Much appreciated. Lucky me! :)
Hi! I just wanted to say that your tortilla recipe/video is pretty much the greatest thing ever! I'm a college student, so it's a really great/cheap thing to make. They're especially good with butter, honey, and brown sugar.
I just have to make sure my family doesn't find out I stopped using the family tortilla recipe! Ha! Thanks again!
Queens, New York
I just have to write to you and admit something! I'm preparing your spanish rice recipe at the moment AND....I want to thank you!
I had actually given up on making Spanish rice! No one, or no recipe, until YOURS, ever said to actually BROWN the rice so much.! I think thats the taste difference!
Thank YOU so much. I followed your recipe exactly,..and it is absolutely wonderful!
-Martha MacDonald from
Just to let you know that I found your website and love it. We have very limited Mexican produce in Australia and I am enjoying making your recipes.
I have made your enchilada sauce a few times now. We all love it and have managed to find pinto beans at our central markets. Good Job. Well done.
-Wendy Sachse from
Rockin' Robin, you truly rock! I live in china right now, far, far away from my beloved Mexican food. Finding ingredients is hard enough, learning how to make everything from scratch no longer is with your recipes.
Though I've only tried your tortilla recipe, I will certainly be coming back to your site to make retried beans and Spanish rice!
My tortillas were awesome, best yet, thanks for giving us a night of Mexican food all the way over here in China!
-Erin from Santa Barbara, California
THANK YOU, THANK YOU!! I stumbled upon your website today as I searched the web for flour tortilla recipes. I made these just after viewing your video, and five of us devoured them.
SO DELICIOUS. And easy to make! I am most grateful to you for this simple, tasty recipe. Your video was a useful tutorial.
I've not attempted to make tortillas prior to making yours, though we often eat tortillas. We're vegetarians, so I was looking for a recipe which used canola oil instead of lard. You delivered. Merci.
WOW! What a great website. Love how you show what to do and how it is supposed to look. Definitely in my favorites folder.
-Terri M from Florida Keys
- Where good Mexican food is hard to find.
Just made your enchilada sauce recipe and that's what I've been looking for. I like the fact it has a little heat but not too much so my kids will eat it. Thank you for posting the recipe. i am turning leftover turkey into turkey enchiladas tonight but the star is really the sauce. Thanks again.
-Tony Starks, California