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

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


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

Only you will be able to view, print, and edit this note.

Add Note

Chile-Garlic Vinaigrette Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy