Best Jamaican Vinaigrette Recipes

Spinach Salad With Jamaican Vinaigrette and Caramelized Pecans image

Provided by Ambervim

Categories < 15 Mins

Time 10m

Yield 8-10 serving(s)

Number Of Ingredients 6

18 ounces spinach, fresh (rinsed, drained and thickly sliced)
1 bunch watercress, rinsed and stems removed
7 scallions, white and light green parts thinly sliced
2 garlic cloves
1 1/2 cups jamaica vinaigrette, Jamaican Vinaigrette
1 cup pecans, Carmelized Pecans (carmelized, or your favorite)

Steps:

Place the spinach and watercress in a large bowl. Pour some of the vinaigrette on top and toss. Top with the chopped caramelized pecans and sprinkle the scallions over the top. Drizzle some more vinaigrette on top. If you have leftover vinaigrette, you can eat it with a spoon!

Nutrition Facts : Calories 114.5, Fat 10.1, SaturatedFat 0.9, Sodium 54, Carbohydrate 5.5, Fiber 3.1, Sugar 1.1, Protein 3.4

Jamaican Vinaigrette image

Provided by Ambervim

Time 10m

Yield 1 Batch

Number Of Ingredients 8

3/4 cup jamaica fresh edible flower, dried
3 garlic cloves
1 cup safflower oil (or canola)
1/4 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon salt, kosher (or sea salt)
2 teaspoons sugar (or to taste)
1/2 teaspoon black pepper

Steps:

Place the jamiaca flowers in a bowl along with the garlic, oils, vinegar, salt, sugar and pepper. Let them sit for a few minutes, for the flowers to soften up a bit. Then pour everything into a blender and puree. The flowers will not be pureed until smooth. The mix will have a textured consistency with chewy flower chunks: that's what you want!
Let the mix stand for at least two hours. If it will not be used then, it can be kept in the refrigerator, covered, for up to a week.

Nutrition Facts : Calories 2458.9, Fat 272.1, SaturatedFat 23.9, Sodium 6981.8, Carbohydrate 12.2, Fiber 0.5, Sugar 8.5, Protein 0.7