Upgrade your Taco Tuesday with this copycat Chipotle Honey Vinaigrette. With fresh garlic, herbs and heart-healthy avocado oil (instead of vegetable or canola), you won’t miss the restaurant version of this tasty dressing.

Ingredients

6 tablespoons red wine vinegar
3 tablespoons honey
¾ cup avocado oil
½ teaspoon dried oregano
⅛ teaspoon ground cumin
1½ teaspoons salt
½ teaspoon ground black pepper
2 chipotle peppers in adobo sauce
2 small garlic cloves, roughly chopped

Instructions

Combine all of the ingredients in a blender until mixed well. Taste and adjust seasoning if necessary. Serve immediately or store in an airtight container in the refrigerator for up to 5 days.

Print Friendly, PDF & Email