Shrimp and Melon Canapés with spicy Rio Grande Vinaigrette Marinade and Dipping Sauce, served with white wine Fall
Pasta Salad with chicken, corn, black beans, red peppers, green onions and spicy Rio Grande Vinaigrette Dressing Fall
Southwestern vegetable salad with corn, black beans, red peppers, green onions and Rio Grande Vinaigrette Dressing
Rio Grande Rio Grande Vinaigrette Marinated Grilled Chicken with Marinade and Spicey Ketchup for dipping, served with sweet blush wine
Rio Grande Vinaigrette Marinated Grilled Chicken on Rio Grande Southwestern Vegetable Salad

Rio Grande Dressing Mix F

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Our Rio Grande Dip Mix makes a delightfully different seasoning for vinaigrettes.  In a vinaigrette, the chipotle and maple flavor fusion compliments green, vegetable, pasta and fruit salads, and is delightful as a marinade, or simply as a dipping sauce. 

Rio Grande Shrimp & Melon Canapé is pictured.  The sweet, savory, spicy flavor combination of shrimp, melon and the vinaigrette pictured is just delicious!  This appetizer is sophisticated enough to be served in any 5 star restaurant, yet it's simple and quick to make.  That makes it just about perfect for a fall appetizer.  See APPETIZER RECIPES for directions.

This New England/Southwestern flavor fusion is complimented by wine, beer and cocktails. 


Pasta Salad Dressing:  Rio Grande Vinaigrette is a great way to take pasta salad from ordinary to extraordinary.  For a really quick version, add one thawed and drained package of mixed frozen vegetables (black beans, corn, red & green peppers, white onions), or one can of a similar mix, to half a package of cooked pasta; then dress with this zingy southwestern vinaigrette (pictured).  Add diced avocado if desired.  It gives this salad a smooth, creamy finish.  This is an excellent dish for party buffets.  Beer & wine complement this salad nicely. It’s quick, easy and a delicious addition to any fall party buffet.

Leftover Recipe:  Add leftover chicken, shrimp or turkey pieces to pasta salad recipe above for a lively fall main dish. 

Side Dishes:  For Rio Grande Mixed Southwestern Veggies or Rio Grande Salsa, follow the directions for pasta salad above, just leave out the pasta (pictured as mixed veggies).

Marinade & Dipping Sauce:  This vinaigrette can also be used as a marinade for chicken or pork, and then used as a dipping sauce for the grilled or roasted meat. 

Grilled marinated Rio Grande chicken is pictured served over SW Veggie salad.  Both are just delicious.  

See RECIPES for vinaigrette directions.

Makes about 1-1/2 cups of dressing.

No artificial colors, ingredients or preservatives added.

Ingredients:  Granulated garlic, dehydrated maple syrup, granulated onion, ground chipotle pepper, orange juice powder, spices, hickory smoke powder (barley malt flour, natural hickory smoke flavor).

Allergen Info:  Contains barley malt flour (gluten) and sulfites.  Some ingredients packaged on equipment that also packages peanuts and tree nuts.