This may not be strictly a vinaigrette since it contains no oil whatsoever. From "Your Inner Skinny: Four Steps to Thin Forever" by Joy Bauer. Only use about 2 tablespoons on your salad. This will keep about 1 week in the refrigerator, if tightly covered.
Mark Bittman's farewell cocktail (he will no longer be writing his regular column, "The Minimalist" in the Dining In/Dining Out section of the NY Times. He will be writing editorials for the opinion section and writing recipes for the Sunday edition of NY Times Magazine.
This cocktail was created to represent the Diners, Winers, and Chives team for ZWT #8. It represents our team because it is fresh, trendy, sweet, spicy, and also health conscious. Yes, I said it. It's got fresh fruit, fresh herbs, raw honey, and fresh ginger. Do the research. And we stick together and don't do anything without Chives.
This is similar to a cocktail type sauce but made with North African inspired spices. It is a little spicy, but not disturbingly so. If you want it even more hot than Red Hot, go ahead and add additional cayenne pepper.
This marinade is primarily for beef, but would work with any meat that you grill. The meat is placed in a plastic freezer bag with the marinade for at least 4 hours and up to 2 days. The marinade can be made up to 3 days in advance. It must be discarded after use as the ingredients will break down during the marination period. This makes enough for 3 pounds of meat.