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I love this new Chimichurri salad dressing I made last week. In addition to the Mazola Corn Oil, I also added additional red wine vinegar to achieve maximum tanginess. This salad was out of this world!
I absolutely love eating salad, and sometimes I find it challenging to keep my salads interesting. I have been trying out different homemade salad dressings at home, and this chimichurri salad dressing I made tasted perfect with my favorite salad. A cobb salad. I switched up a few things on this salad to make it a little lighter. I replaced the bleu cheese with a lower calorie feta cheese. I replaced the bacon with turkey bacon bits, and I swapped the olive oil in my Chimichurri salad dressing with Mazola Corn Oil.
My Chimichurri salad dressing has so much flavor, and Mazola Corn Oil is excellent to use in this salad dressing because it has a neutral taste that lets the natural flavor of your food stand out. Mazola Corn Oil is a heart-healthy choice for your family. It can also be used for baking, grilling, sautéing, stir-frying, or mixing up a marinade.
Another reason why I like to keep Mazola Corn Oil in my kitchen is that it has a smoke point that is higher than other oils at 450°F and performs well in a variety of cooking scenarios. I use it for stir-fry recipes, grilling, and even baking recipes in my home. It is versatile and pairs well with sweet, savory, and many international cuisines.
Chimichurri sauce is an Argentinan condiment. It contains herbs, garlic, vinegar, and oil. The vinegar gives it the perfect amount of tang, and it has quickly become my favorite sauce, and now salad dressing.
This salad is everything. Juicy tomatoes, creamy avocado, sweet corn, salty turkey bacon, crumbly feta cheese, that is topped with egg and chicken that make this a filling meal. I made this salad for dinner one night for my husband and me to enjoy after t-ball. The salad dressing had already marinated the salad by the time we got to it, and our dinners were more than satisfactory.
Chimichurri Cobb Salad
ingredients
2 cups chopped spinach
2 cups chopped romaine lettuce
1/2 cup chopped grape tomatoes
One hard-boiled egg
Two tablespoons turkey bacon bits
One tablespoon feta cheese
1/2 avocado, chopped
1/2 cup thawed frozen corn
1-2 cups chopped cooked chicken breast
1/4 cup chimichurri salad dressing
Chimichurri salad dressing
1/2 cup Mazola® Corn Oil
1/2 cup Red wine vinegar
1/4 cup fresh parsley leaves
1/8 cup fresh cilantro leaves
1/8 cup fresh oregano
2-3 minced garlic
One dash of salt
One dash crushed red pepper
Instructions:
1. Make salad dressing. In a food processor, add the ingredients for the salad dressing. Pulse the ingredients together until the herbs are chopped, and you have achieved a sauce.
2. Prep salad ingredients. Boil egg, cook and chop chicken, thaw corn, cut veggies. Etc.
3. Build your salad. Mix the spinach and romaine lettuce in a bowl. Arrange the hard-boiled egg, corn, bacon bits, feta cheese, tomatoes, avocado, and chicken on top of the salad.
4. Drizzle the Chimichurri vinegarette on top of the mixture. You can eat the salad right away, or you can leave in the fridge until later. The salad will taste delicious after it has been marinating in these flavors all day!
I love this new Chimichurri salad dressing. Most Chimichurri sauces don’t have as much red wine vinegar as I put in mine. I wanted to turn my newfound favorite sauce into a legitimate salad dressing.
