Chile-Garlic Vinaigrette

Yield: 3/4 cup (serving size: 1 tablespoon)
Source: Cooking Light 8/9/02
Comments: Store vinaigrette in refrigerator for up to 1 week.


1 tablespoon chopped serrano chile
3/4 teaspoon salt
6 garlic cloves, crushed
3 tablespoons red wine vinegar
2 tablespoons water
2 tablespoons fresh lemon juice
1 1/2 tablespoons extra-virgin olive oil
1 1/2 tablespoons anchovy paste


  1. Combine first 3 ingredients in a mortar; mash to a paste with a pestle. Combine garlic paste mixture, vinegar, and remaining ingredients in a small bowl, stirring with a whisk.


Healthy Units: 1 per serving or Core
CALORIES 21 (73% from fat); FAT 1.7g (sat 0.2g, mono 1.2g, poly 0.2g); PROTEIN 0.3g; CARB 1.1g; FIBER 0.1g; CHOL 1mg; IRON 0.7mg; SODIUM 266mg; CALC 8mg

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