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Spicy Vinaigrette

Spicy Vinaigrette

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  • 1/4 Cup white wine vinegar
  • 1 Teaspoon dry mustard
  • 2 cloves garlic, minced
  • 1 Teaspoon Tabasco
  • 3/4 Cups extra-virgin olive oil
  • 1/2 Teaspoon salt
  • 1 Teaspoon black pepper


Combine the vinegar, dry mustard, garlic, and Tabasco in a medium bowl.

Slowly whisk in the olive oil and season with salt and pepper. Serve over salad or coleslaw.

Nutritional Facts


Calories Per Serving147

Total Fat16g25%

Saturated Fat2g11%



Vitamin A0.5µg0.1%

Vitamin C0.2mg0.4%

Vitamin E2mg12%

Vitamin K10µg13%



Folate (food)0.4µgN/A

Folate equivalent (total)0.4µg0.1%








Have a question about the nutrition data? Let us know.


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5 oz organicgirlⓇ true hearts romaine &hearts
2 ears of corn on the cob, shucked
2 cup black beans, cooked or canned
1 cup cherry tomatoes, halved
1 medium avocado, cubed
1/2 cup jicama cubes
1/4 pound queso fresco, crumbled (can omit or substitute feta)
2 ounces tortilla strips, homemade or store-bought
1/4 cup pepitas (pumpkin seeds), toasted

for the dressing:
1/2 jalapeño chili, seeded and finely minced
1 clove garlic, minced
1/2 teaspoon honey
1 teaspoon of ground cumin
2 tablespoons lime juice
1 teaspoon lime zest
1 tablespoon sherry vinegar
salt to taste


Had to find something new for broccoli. This worked. I used rice vinegar, plain, as it is my usual substitute. Served it with the cedar plank salmon and mustard mashed potatoes which we have been enjoying since the day the recipe came out. Used a spice picked up in a Moroccan souk instead of the pepperoncini. It worked too. Obviously I was just looking for an idea when my brain stopped Iɽ do all this again.

PS I used brown rice vinegar, rather than the plain white called for.

I tossed my steamed kale with this dressing tonight - so, so good.

We had this a side to an orange hoisin sauced duck breast which went well with the Asian theme of our dinner. Had to half the recipe and my mistake was only not adding enough salt to the vinaigrette. Imagining that I had, I'll easily give 4 forks and make again! Oh - I also had black sesame seeds on hand to go along with the white - no difference in taste, but added a visual dimension.

Added some mushrooms on the top that I sautéed lightly and then finished off with the slightest amount of sesame oil. The vinaigrette is wonderful!

Simple to make. Everyone loved it, my husband even had seconds. Substituted unseasoned rice vinegar for the white vinegar. Served along with Asian glazed Salmon and sticky rice.

Very good, quick recipe. I had a but if leftover firm tofu and tossed it with the broccoli I and dressing, and had a hearty dish. I imagine other kinds of protein would be delicious, too.

Great! Would be good on broccoli too, and maybe snow peas or green beans. I added a little salt to the dressing.

The only thing I changed was leaving the toasted sesame seeds and red pepper flakes whole because I don't have a grinder. It was delicious, I love the spice, and I will make it again often!

After making this dish a couple of times, I have a few tweaks: first of all, I cut the broccolini bunch in half crosswise and boiled the thick ends for 3 minutes and the floret ends for 2-3 minutes. Second, I DEFINITELY use the spice grinder on the sesame seeds and red hot pepper flakes the first time I tried to cut corners by "finely chopping with a knife" and only ended up with sesame seed parts all over the kitchen. I actually mixed up the entire dressing in my spice grinder after grinding the seeds (mine has a bowl that is removable for washing). Good recipe, easy and fast, something a little different to do with broccolini.

Amazing. It was delicious. I used a little more red pepper flakes because we like a little kick. I will make this again for sure.

The spicy sesame vinaigrette is AMAZINGGGG!

While this was tasty, it needed something to brighten it up. Maybe a squirt of lemon or lime?

Super simple and very tasty. My kids ate the broccolini with just soy sauce which left more of the spicy vinaigrette for my husband and me! Yum1

This is an easy great side for weeknight dinner! I substituted sherry vinegar for white vinegar and didn't have sesame oil on hand so I toasted the sesame seeds in a pan, then added oil and garlic, and let it simmer for a minute to let the flavor soak in. Delicious. I will definitely make this again!

Health Benefits of Vinegar

Vinegar contains essential nutrients that are important for healthy digestion, food metabolism, and energy production. A vinegar, particularly organic types such as apple cider vinegar (which is less filtered and processed) are beneficial for the heart, blood vessel, nerve and muscle health. These include vitamins A, B-complex, C and E as well as minerals such as calcium, magnesium, potassium, phosphorus, and sodium.

Nutritionist Julie Daniluk recommends taking a tablespoon of vinegar with each meal. You can dilute this with water or juice to make it easier to drink. Drink unprocessed varieties such as organic apple cider vinegar that is higher in minerals and vitamins and still contains remnants of the yeast mother that is used to distill it.

Drinking a tablespoon of vinegar before going to bed can help to regulate blood glucose levels at night. Vinegar supplements are also available in capsule form, but ensure that you are taking the correct dosage as instructed on the label. It is also important to consult your doctor or nutritionist before taking vinegar in any form to treat any type of condition.

Trader Joe’s Spicy Peanut Vinaigrette Dressing

This Trader Joe’s spicy peanut vinaigrette salad dressing is an amazing tasting sweet and spicy concoction that is perfect for Asian dishes. This is really good on salads of course, like a Trader Joe’s cruciferous crunch with grilled chicken recipe, but also can be used as a dipping sauce or marinade. I know some people even use this in crock pot recipes since the spicy and sweet vinaigrette is really good at breaking down proteins and infusing a ton of competing flavors to meat or chicken. This is somewhat similar to a classic Thai peanut dressing or chicken satay dipping sauce that you find at a lot of American Thai restaurants………….

  • 80 calories per serving
  • Net Weight: 12 oz
  • 9 grams of sugar per serving
  • With strong flavors of jalapeno and cilantro

*Disclosure: I only recommend products I would use myself and all opinions expressed here are our own. This post may contain affiliate links that at no additional cost to you, I may earn a small commission. Read full privacy policy here.

Asian Style Spicy Peanut Vinaigrette at Trader Joe’s

This Trader Joe’s spicy peanut vinaigrette is a cult favorite at Trader Joe’s and seems like it’s one of the longest tenured Trader Joe’s salad dressings. I feel like I’ve been using this for years now, and thankfully it really hasn’t changed much. What is everyone’s favorite recipe or way to use this spicy vinaigrette? Because it tastes so delicious I sometimes don’t get that creative with using it, but I’d love to know if anyone has a go to vegetable they dip in it or a dish they use it to cook with. I’m always on the lookout for really good salad dressings and marinades, so if you have a few go tos at TJs other than this spicy peanut dressing, let me know! Grill up some chicken skewers some night in the summer and dip them in this dressing and you won’t be disappointed. Here are a few other options if you can’t make it to TJs in person…..

Texas Pete Vinaigrette

I love giving classic dishes hellacious heat for Halloween. Whether you think of that as a trick or as a treat, trust me when I tell you this Texas Pete Vinaigrette will give your salad a kick that even the underworld can appreciate.

I used Texas Pete because it offers classic hot sauce flavor, that so many of us love. But you could substitute your favorite hot sauce in this recipe.

Simply place all the ingredients in a jar, screw on the lid, and shake!

By the way… your Texas Pete Vinaigrette doesn’t have to be fiery hot. You can adjust the heat and sweetness to suit your tastebuds. And it’s sweet, spicy and tangy appeal makes it a fabulous salad dressing for any day of the year!

Start Cooking

Prepare the Fish

Heat olive oil in a medium skillet. Season salmon cubes with salt and pepper and cook over medium heat for approximately two minutes on each side. Remove to a 9x13-inch baking pan and set aside. If necessary, spray pan with cooking spray to prevent sticking.

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

Meanwhile, heat orange juice in a small saucepan. Bring to a boil cook until liquid is reduced to one-third of a cup. Cool slightly.

Transfer to a blender. Add remaining ingredients cover and process until well blended. Adjust seasoning if necessary.

Pour sauce evenly over fish, reserving one-third of a cup to drizzle when serving, and bake for 15 minutes. If desired, place under grill for a minute or two to crisp the pieces. Garnish with chives.

Balsamic Vinaigrette Dressing

Posted By Savita

The best ever, homemade Balsamic Vinaigrette dressing. Brighten-up salad, flavor bruschetta, or use as marinade. Balsamic Vinaigrette makes everything taste better. Stays good in refrigerator for up to 3 months. I'm also sharing easy ingredients to make a sharp or spicy Balsamic dressing. (Check out details in Recipe Card) It is also gluten free, has no added sugar and can be made low-fat and low-sodium. With this recipe you can make this versatile dressing meet your taste and diet preference.

If you already a fan of Balsamic Vinaigrette, I recommend trying my Bruschetta Chicken recipe. Balsamic Vinaigrette was my inspiration behind this vibrant one-dish chicken bake.


Balsamic Vinaigrette is balsamic vinegar based vinaigrette salad dressing of Italian Mediterranean cuisine. It's versatile dressing with sweet and tangy flavor of rich balsamic vinegar, and aroma of olive oil, garlic, herbs and spices. Often used as Salad Dressing, this dressing is also perfect to flavor bruschetta topping, pasta, or marinate chicken.

For me, the sweet and sharp notes of balsamic makes it an additive dressing. Can never have enough! Really, Balsamic Vinaigrette make everything taste better.


Like I mentioned, a good quality Balsamic Vinegar is key ingredient to make Balsamic Vinaigrette. Other ingredients are: olive oil, distilled vinegar, herbs - oregano, basil, garlic, shallot, black pepper, and salt.

You can also create a spicy or sharp Balsamic Vinaigrette. Sharp dressing use the above base ingredients and few more as follows:

Sharp Balsamic Vinaigrette: To make sharp Balsamic Vinaigrette, make classic vinaigrette dressing using the recipe in Recipe Card. Next add 2 tbsp of soy sauce, 2 tbsp of dijon mustard. Whisk to emulsify oil, mustard, and vinegar. The sharp flavor of mustard and soy sauce makes Balsamic Vinaigrette a whole new delicious flavor. Perfect with Tomato-Cucumber Salad or as chicken marinade.

Spicy Balsamic Vinaigrette: To make sharp Balsamic Vinaigrette, make vinaigrette dressing using the recipe in Recipe Card. Next add 1/2 tsp of medium-hot paprika or cayenne, 1/4 tsp of chili flakes, and 1/2 tsp more of ground black pepper. Mix to emulsify. This version of Balsamic vinaigrette dressing has spicy kick. Perfect with bruschetta.

That said. No matter how you make it your own.. I recommend to only use a good quality Balsamic Vinegar. A good, preferably aged, Balsamic Vinegar is key flavor of Balsamic Vinaigrette. (I have added some suggested brands in Recipe Notes.)

To make dressing, I start by mincing the shallot onion and garlic. You can also use dried onion and garlic. But I love the flavor of fresh onion and garlic here. Next in a bowl, I add all ingredients of Balsamic Vinaigrette - balsamic vinegar, distilled vinegar, olive oil, black pepper, salt, paprika, herbs, and minced onion, garlic. Whisk well until oil and vinegar emulsify.

Method 2: Skip to mince garlic and onion. Add all ingredients for dressing in food processor with rough chopped shallot, herb, and garlic. Pulse a couple of times or until oil and vinegar emulsify.

Note: You can also use white part of scallion instead of shallot.


Dressing stays fresh up-to 3 months. Keep refrigerated in container with lid. Homemade dressing does not have thickeners. So oil will separate from vinegar as it sits. For best results, shake well before every use.


Other than salads, use Balsamic Vinaigrette to marinate chicken, season Bruschetta topping, or serve for dipping Caprese Salad Skewers - Tomato, Fresh Mozzarella and Basil Skewers (my favorite) as shown in pictures. Yumm!

I recommend to only use a good quality Balsamic Vinegar. Make some Balsamic Vinaigrette and flavor-boost any salad you planning to eat this week. Don't forget to check the Salad suggestion listed above.

Watch the video: Πικάντικη Σάλτσα Γιαουρτιού (July 2022).


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