Roasted Red Pepper Vinaigrette

Roasted Red Pepper Vinaigrette

0 Reviews
From: EatingWell Magazine, July/August 2013

This roasted red pepper vinaigrette recipe has a Spanish zing with the addition of sherry vinegar and smoked paprika. Purchased jarred roasted red peppers make this salad dressing recipe quick, or you can make it extra-special by roasting your own red peppers.

Ingredients 8 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 1 cup jarred roasted red peppers, rinsed
  • ¼ cup extra-virgin olive oil
  • 3 tablespoons sherry vinegar
  • 2 cloves garlic
  • 1 teaspoon smoked paprika (see Tip)
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper


  • Active

  • Ready In

  1. Place roasted peppers, oil, vinegar, garlic, smoked paprika, salt and pepper in a blender or food processor and puree until smooth. Or blend in a large glass measuring cup or wide jar with an immersion blender.
  • Make Ahead Tip: Cover and refrigerate for up to 3 days.
  • Tip: Smoked paprika is made from smoke-dried red peppers and adds earthy, smoky flavor to food. Look for different types of paprika: sweet, bittersweet and hot, at well-stocked supermarkets, gourmet markets or online at

Nutrition information

  • Serving size: 2 tablespoons
  • Per serving: 96 calories; 7 g fat(1 g sat); 0 g fiber; 5 g carbohydrates; 1 g protein; 0 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 574 IU vitamin A; 2 mg vitamin C; 11 mg calcium; 0 mg iron; 242 mg sodium; 11 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, 1½ fat

Reviews 0