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Publisher Photo
Dressing is an important part of the salad so I started to experiment and came up with this recipe. It is spicy and delicious.—Vickey Paulson, Zimmerman, Minnesota
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

  • 2 small fresh cherry peppers, seeded and minced
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/8 to 1/4 teaspoon pepper

Directions

In a jar with tight-fitting lid, combine all ingredients; shake until blended. Store in the refrigerator. Yield: about 1/4 cup.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Hot Pepper Dressing in Country Woman July/August 1998, p38

Nutritional Facts

2 tablespoons: 130 calories, 14g fat (2g saturated fat), 0 cholesterol, 591mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 0 protein.

  • 2 small fresh cherry peppers, seeded and minced
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/8 to 1/4 teaspoon pepper
  1. In a jar with tight-fitting lid, combine all ingredients; shake until blended. Store in the refrigerator. Yield: about 1/4 cup.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Hot Pepper Dressing in Country Woman July/August 1998, p38

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