Here’s a recipe for Balsamic Dijon Vinaigrette.
- Prepare El Monterey entrees as suggested on package and hold.
- Combine vinegar and mustard in blender on high speed for 1 minute.
- Turn blender to medium speed and remove pour cap from blender lid. Slowly pour the oil in a steady stream into the mixture. Continue to blend for another minute or two until well blended. Add black pepper to taste. If the dressing is not used immediately, it will begin to separate. To restore, shake vigorously, or return to the blender for another 30 seconds. (Dressing makes 3 cups)
- In a large mixing bowl combine lettuce, red onion, yellow bell peppers, and tomatoes and mix. Mix in as much vinaigrette into the lettuce as desired and thoroughly toss salad. Serve with prepared wrap. Refrigerate any unused dressing.