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    • What’s In Season?
    • Recipes
    • Learn
    • Meet Growers
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    • Albuquerque Journal
    • Shopping Tips
  • Farm & Ranch
    • Resources
    • Join
  • Food Assistance
    • Double Up Food Bucks (DUFB)
    • Supplemental Nutrition Assistance Program (SNAP)
    • Women, Infant, Children Farmers’ Market Nutrition Program (WIC/Senior FMNP)
    • Fruit and Vegetable Prescription Program (FVRx)
  • Connect
    • Newsletter
    • Donate
    • Find A Market
    • Get Texts
  • About NMFMA
    • Contact
    • Our Work
    • Grant Recipients
    • Board & Staff
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    • In the Press
    • Bylaws
    • Employment

Pecan Vinaigrette

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Recipe Rating




3

 

Pecan Vinaigrette

New Mexico's own pecans are the best choice for this vinaigrette! And it's so versatile that with a few additional ingredients you can turn it into a glaze for grilled veggies like eggplant or meats, a sauce for boiled potatoes, or a dip for cucumbers. Give it a try and remember to buy locally grown pecans.
Print Recipe Pin Recipe
Course condiment, sauce
Cuisine Vegetarian
Servings 20
Calories 113 kcal

Ingredients
  

  • 1 cup pecan pieces (buy New Mexico-grown pecans)
  • â…” cup oil  (choose a neutral oil like sunflower or canola)
  • â…” cup apple cider vinegar
  • 2 tbsp honey (buy New Mexico honey)
  • â…“ cup white onion  (chop roughly)
  • 1 tsp salt

Instructions
 

  • Toast the pecans by heating a skillet on your stove over a medium-high flame, and adding the pecan pieces after the pan is hot (there is no need for additional oil as the pecans already provide the oil needed). Stir the pecans frequently until they are just beginning to brown and you can smell their aroma. Set the pecans aside to cool.
  • Place the cooled pecans in a blender or food processor. Add the oil, apple cider vinegar, chopped onion, honey, and salt, and blend until smooth.
  • Thin with water if needed.
  • Drizzle two tablespoons over your favorite sliced tomatoes or salad.

Nutrition

Calories: 113kcalCarbohydrates: 3gProtein: 1gFat: 11gSaturated Fat: 1gSodium: 117mgPotassium: 32mgFiber: 1gSugar: 2gVitamin A: 3IUVitamin C: 1mgCalcium: 5mgIron: 1mg

Notes

Recipe and photos by Christina Keibler
Keyword Fall Recipe, Spring Recipe, Summer Recipe, Winter Recipe
Tried this recipe?Let us know how it was!

 

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