Spice up your lettuce with this delicious gluten-free spicy Mexican Salad…
From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh
The key to this zesty recipe is the pepper jelly. There are quite a few varieties of pepper jelly on the market. You can also make your own pepper jelly by following the directions for pepper jelly in a packet of Certo pectin. Obviously there is a difference in both taste and heat between individual brands, so use half the stated quantity of pepper jelly to start with and then add more to your individual taste. Even if you used exactly the same pepper jelly as I did, your taste could want more or less heat. Also realize that the vinaigrette tasted on a spoon will taste far hotter than once it is mixed with a salad. The sweetness of the jelly mellows the vinaigrette and makes a vinaigrette with a sweet spicy but mild kick. Just enough to realize the heat without your nose running and lips tingling madly.
Gluten-Free Mexican Salad
1. Mix all vinaigrette ingredients together, lightly pulse with immersion blender to chop herbs and also thickens vinaigrette and leave for about 1 hour for flavors to blend together.
2. On individual plates or one large platter, attractively arrange lettuce and top with circles of tomatoes, avocado, red pepper and any other salad ingredients you think would be suitable. Top with crushed chips just before serving.
3. You can also leave shrimp, chicken, in 1/4 c vinaigrette for an hour to absorb flavor. Then pour shrimp, chicken and vinaigrette on top of salad.
Vinaigrette keeps in fridge for several days. If you used olive oil it will appear solidified, like melted butter chilled.