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32 servings, 2 Tbsp. each
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Combine 1 each drained 15-oz. can green beans, kidney beans and wax beans in medium bowl. Add enough Southwestern Vinaigrette to moisten all ingredients; mix lightly. Refrigerate several hours. Makes 8 servings.
Place bowl on damp towel to help prevent it from slipping when you whisk in the oil.
Pour 1/4 cup Southwestern Vinaigrette over 1 beef flank steak (1 lb.) or 4 small boneless skinless chicken breasts (1 lb.); turn to evenly coat meat with vinaigrette. Set aside. Pour additional 1/4 cup Southwestern Vinaigrette over combined 1 sliced onion and 1 cup bell pepper strips; stir. Refrigerate meat and vegetables 1 hour to marinate. Heat grill to medium heat. Remove meat and vegetables from marinade; discard marinade. Grill meat until done. Meanwhile, grill vegetables until crisp-tender. Remove all ingredients from grill. Cut meat across the grain into thin slices. Place meat over greens-covered plate; top with bell peppers. Drizzle with additional 1/4 cup Southwestern Vinaigrette. If desired, also top with chopped fresh jalapeño peppers and deep-fried tortilla strips. Makes 4 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.