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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

Chef Bobby Flay
Bobby Flay
August 2010

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Credit: © Kana Okada

Recipe Summary

total:
10 mins
Yield:
Makes 1 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Notes

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

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