Taco Mac’s pepper vinaigrette balances heat and sweet

A: Matthew Deckard, corporate chef for the Tappan Street Restaurant Group that owns Taco Mac restaurants all over Atlanta and Tappan Street Restaurant in Alpharetta, says the original inspiration for this recipe came from a vinaigrette sampled at a beachside restaurant in Florida. The owners decided to duplicate it with a little twist, and this version was born. Deckard suggests that this sweet and tangy dressing would go great on an apple-walnut or chef's salad, and it should keep well in your refrigerator for about two weeks. Granulated garlic may go by the name of dried minced garlic in your grocery store.

Taco Mac’s Sweet Pepper Vinaigrette

2 cups apple cider vinegar

1 cup granulated sugar

1 tablespoon black pepper

2 teaspoons granulated garlic

1 teaspoon kosher salt

2 tablespoons olive oil

In a medium saucepan, add vinegar, sugar, black pepper, garlic and salt. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from stove and cool to room temperature. Add olive oil and mix well. Store in refrigerator. Serves: 12

Per serving: 93 calories (percent of calories from fat, 20), trace protein, 20 grams carbohydrates, trace fiber, 2 grams fat (trace saturated), no cholesterol, 158 milligrams sodium.