Chile-Garlic Vinaigrette
Use this light vinaigrette to dress Grilled Antipasto Vegetables, Garlicky Vegetable Pasta Salad, and the arugula in Tenderloin with Grilled Antipasto Vegetables.
This recipe goes with Grilled Antipasto Vegetables, Garlicky Vegetable Pasta Salad, Tenderloin with Grilled Antipasto Vegetables
Yield: 3/4 cup (serving size: 1 tablespoon)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 21
- Calories from fat: 73%
- Fat: 1.7g
- Saturated fat: 0.2g
- Monounsaturated fat: 1.2g
- Polyunsaturated fat: 0.2g
- Protein: 0.3g
- Carbohydrate: 1.1g
- Fiber: 0.1g
- Cholesterol: 1mg
- Iron: 0.7mg
- Sodium: 266mg
- Calcium: 8mg
Ingredients
- 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
Preparation
- 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.
- Note: Store vinaigrette in refrigerator for up to 1 week.
Chile-Garlic Vinaigrette Recipe at a Glance
- COURSE: Salad Dressings
- CONVENIENCE: Make-Ahead, No-Cook, Quick/Easy
- CUISINE: American, California, Pacific Northwest
- DIETARY CONSIDERATION: Low Calorie, Low Cholesterol, Low Fat, Low Saturated Fat
- OCCASION: Spring, Summer
- PUBLICATION: Cooking Light
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