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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.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 2013

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Recipe Summary

total:
5 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Tips

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 tienda.com.

Nutrition Facts

96 calories; protein 1g 2% DV; carbohydrates 4.8g 2% DV; exchange other carbs 0.5; dietary fiber 0.1g 1% DV; sugarsg; fat 7g 11% DV; saturated fat 1g 5% DV; cholesterolmg; vitamin a iu 573.5IU 12% DV; vitamin c 1.8mg 3% DV; folate 0.2mcg; calcium 11mg 1% DV; iron 0.2mg 1% DV; magnesium 0.8mg; potassium 10.5mg; sodium 242.1mg 10% DV; thiaminmg.

Reviews

1 Ratings
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