Recipe: by Chef Steve Zucker/Bimini Bob's
Posted on August 14 2009 in category: Soups and Salads

Tequila Vinaigrette


YIELD: 6 cups EQUIPMENT NEEDED:
Rubber Spatula
Measuring Cups
Measuring Spoons
Large Mixing Bowl
Wire Whisk
PREP TIME: 35 min.

STORAGE:

SHELF LIFE: 3 Days

DATE FILLED: 8/13/09

INGREDIENTS QUANTITY PREPARATION PROCEDURES
Lime Juice
Lemon Juice
Orange Juice
Red Wine Vinegar
White Vinegar
Sugar 1/2 Cup
1/2 Cup
6oz
6oz
1/2 Cup
1 Cup In a stainless steel bowl, combine all juices. Mix thoroughly
Add sugar. Mix thoroughly until all the sugar has dissolved.
Fruit Sections
Tomatoes
Lemon Sections
Lime Sections
Cilantro
Basil (Fresh)
Parsley (Fresh) 1/2 Cup
1 Cup
1/2 Cup
1/2 Cup
¼ Cup
¼ Cup
¼ Cup 3. Cut fruit segments into 1/4” cubes.
4. Dice tomatoes into 1/4” cubes.
5. Peel and dice limes and lemons into 1/4” cubes
6. Mince cilantro, basil and parsley.
7. Add all fruit and herbs to bowl and mix thoroughly.
Tequila
Triple Sec 3oz
2oz 8. Add tequila and triple sec.
9. Cover, Label, Date Product. Rotate in proper storage location.