© Kana Okada
Active Time
N/A
Total Time
10 MIN
Yield
Serves : Makes 1 cup

Bobby Flay never met a chile he didn't like. Here, he uses jalapeños in a versatile dressing that's as good on delicate greens as it is on grilled vegetables, fish or meat.    More Salad Dressing Recipes  More Recipes by Bobby Flay  

How to Make It

Step

In a blender, puree the scallions, jalapeño, vinegar, water and honey; gradually add the oil. Add the cilantro and pulse. Season with salt and pepper and serve.

Chef's Notes

Two Tablespoons 92 cal, 9 gm fat, 0.6 gm sat fat, 3 gm carb, 1 gm fiber.

You May Like