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