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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. Source: EatingWell Magazine, July/August 2013

EatingWell Test Kitchen


Ingredient Checklist


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.



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; 7 g total fat; 1 g saturated fat; 242 mg sodium. 11 mg potassium; 4.8 g carbohydrates; 0.1 g fiber; 1 g protein; 574 IU vitamin a iu; 2 mg vitamin c; 11 mg calcium; 1 mg magnesium;


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