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 Garlicky Vegetable Pasta Salad, Grilled Antipasto Vegetables, Tenderloin with Grilled Antipasto Vegetables

Yield: 3/4 cup (serving size: 1 tablespoon)
Recipe from Cooking Light

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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

  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.
  2. Note: Store vinaigrette in refrigerator for up to 1 week.
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