Moe’s Southwest Vinaigrette Dressing Recipe

A good salad dressing can turn plain greens into something special, and that’s exactly what this Moe’s Southwest Vinaigrette Dressing Recipe does.

It’s bright, tangy, and full of flavor that makes you want to eat more veggies without even thinking about it.

I once had this style of dressing at a family dinner, and it instantly reminded me of something you’d enjoy at a casual Mexican restaurant. It was light but still had that bold Southwest kick that balanced everything on the plate.

This vinaigrette is made with simple pantry ingredients like olive oil, red wine vinegar, and a touch of honey for sweetness.

The herbs bring out a warm and earthy flavor, while mustard helps everything blend together.

It’s not only quick to make but also a healthier choice compared to bottled dressings.

Vinaigrette Ratio & Ingredients

The base of a good vinaigrette is a simple mix of vinegar and oil. The usual ratio is 1 part vinegar to 2 parts oil. This keeps the flavor bright but not too sharp.

Here are the ingredients for Moe’s Southwest Vinaigrette:

• Red Wine Vinegar (1 cup) – This forms the tangy base of the dressing. Red wine vinegar has a bold, sharp taste that pairs well with Southwest flavors. You can swap it with apple cider vinegar for a milder taste or balsamic vinegar for something sweeter.
• Olive Oil (2 cups) – Extra virgin olive oil works best because it has more flavor. The oil balances the sharp vinegar and makes the dressing smooth. You can use avocado oil or vegetable oil instead, but olive oil tastes better.
• Dijon Mustard (1 tablespoon) – This helps mix the oil and vinegar together so they don’t separate. Dijon mustard adds a subtle spicy kick. Regular yellow mustard works too, but Dijon tastes more refined.
• Honey (1 tablespoon) – A touch of sweetness balances the sour vinegar. Maple syrup or agave nectar can replace honey. You can also use regular sugar, but liquid sweeteners blend better.
• Dried Parsley (1 teaspoon) – Adds fresh herb flavor and a bit of color. Fresh parsley works too – use 1 tablespoon of chopped fresh parsley instead. Dried basil makes a good substitute.
• Dried Oregano (1 teaspoon) – Gives the dressing an earthy, slightly bitter note that complements Southwest dishes. Fresh oregano can replace dried – use 1 tablespoon fresh. Dried thyme works as an alternative.
• Salt (1 teaspoon) – Brings out all the other flavors and prevents the dressing from tasting flat. Sea salt or kosher salt work best. Start with less and add more to taste.
• Black Pepper (½ teaspoon) – Adds a gentle bite and warmth. Freshly ground pepper tastes better than pre-ground. White pepper can substitute for a milder flavor.

Recommended Equipment

1. Medium mixing bowl
2. Whisk
3. Measuring cups and spoons
4. Mason jar or container with lid (for storage)

How To Make Moe’s Southwest Vinaigrette Dressing

Step 1 | Start with the vinegar

Pour the red wine vinegar into a medium mixing bowl.

Step 2 | Add seasonings and flavor

Mix in the salt, black pepper, parsley, oregano, Dijon mustard, and honey. Whisk until smooth.

Step 3 | Blend in the oil

Slowly pour in the olive oil while whisking. Keep whisking until the vinaigrette looks blended and slightly thick.

Step 4 | Store for later use

Transfer the vinaigrette into a jar or bottle with a lid. Keep it in the fridge and shake before using.

Chef’s Special Notes

• Mix It Well: Always give the dressing a really good shake or stir right before you use it. The oil and vinegar will separate over time, and this brings them back together.
• Taste Test: After making it, dip a lettuce leaf in and taste it. You can add a pinch more salt or honey if you think it needs it.
• Fresh Herb Swap: If you have fresh herbs, you can use them! Use three times the amount of fresh parsley or oregano instead of dried.
• For a Creamier Dressing: Want it even creamier? Try adding one tablespoon of mayonnaise to the mixture. It will make the dressing extra smooth and rich.

How to Use Southwest Vinaigrette Dressing

This dressing is great on more than just green salads. I love it as a tasty dip for fresh vegetables like carrots and bell peppers.

It also works as a delicious marinade for chicken or steak before you grill them. Just put your meat in a bag with some of the dressing for an hour.

At Moe’s restaurant, they serve this vinaigrette over their awesome salads and grain bowls.

It is especially good on a salad with corn, black beans, and tortilla strips. It adds a bright and zesty flavor that makes the whole meal better.

When Does Vinaigrette Dressing Go Bad

A homemade vinaigrette like this does not last forever because it has no preservatives. It should stay good in your refrigerator for about one to two weeks.

You will know it has gone bad if it smells odd or sour in a bad way. If you see any mold growing, throw the entire batch away immediately.

Storing Southwest Vinaigrette Dressing

Make-Ahead: You can make this dressing up to 2 weeks before you need it. Actually, it tastes better after sitting for a day because the flavors have time to mix together.

Make a big batch on Sunday to use all week long. The herbs will soften and spread their flavor throughout the dressing.

How to Store: Keep the dressing in a glass jar or plastic container with a tight lid in the refrigerator. Glass works better because it doesn’t absorb flavors.

Always use a clean spoon when taking out dressing to prevent bacteria from growing. Never leave it out on the counter for more than 2 hours.

Moe’s Southwest Vinaigrette Dressing Recipe FAQs

1. Why is my dressing separating?

It is completely normal for oil and vinegar to separate. They are like opposites and do not like to stay mixed. This is not a sign you did anything wrong. Just shake or stir the dressing very well before you use it each time. The Dijon mustard helps it stay mixed longer.

2. Can I make this dressing without a whisk?

You sure can. If you do not have a whisk, a simple fork will work. Just mix everything vigorously in a bowl. The easiest method is to put all the ingredients directly into a mason jar, screw the lid on tightly, and shake it until everything is combined and smooth.

3. How can I make the dressing less oily?

The recipe needs the oil for the right texture. But if you want it less oily, you can try reducing the amount of oil. Use a ratio of 2 parts oil to 1 part vinegar instead of 3 to 1. Be aware that the dressing will be much tangier and sharper in flavor.

4. How do I fix if it’s too tangy?

If the dressing tastes too sharp, add more honey or oil to soften it. Start with a teaspoon of honey and whisk in. Extra oil smooths the acid from vinegar. Taste after each add to get it right. Fresh herbs can also mellow it out. Don’t overdo fixes – small changes work best.

5. Can I freeze vinaigrette dressing?

Freezing is not recommended because olive oil solidifies and changes texture when frozen. Once thawed, the dressing may not blend back the same way. It’s best made fresh in small batches.

Making Moe’s Southwest Vinaigrette Dressing Recipe at home is simple, fast, and much fresher than bottled versions.

Once you try it, you’ll see how easy it is to keep a jar of this Southwest-style dressing ready for meals any day of the week.