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Scallion Vinaigrette
© Kana Okada

Scallion Vinaigrette

  • SERVINGS: Makes 1 cup
  • FAST

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.

  1. 6 scallions, pale and dark green parts only, coarsely chopped
  2. 1 jalapeño, seeded and chopped
  3. 3 tablespoons sherry vinegar
  4. 3 tablespoons water
  5. 1 teaspoon honey
  6. 1/4 cup plus 1 tablespoon canola oil
  7. 3 tablespoons chopped cilantro
  8. Kosher salt and freshly ground pepper
  1. 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.
Notes Two Tablespoons 92 cal, 9 gm fat, 0.6 gm sat fat, 3 gm carb, 1 gm fiber.
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