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Roasted Red Pepper Vinaigrette

July/August 2013

Your rating: None Average: 2.5 (6 votes)

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.


Roasted Red Pepper Vinaigrette   Recipe

Makes: About 1 cup

Serving Size: 2 tablespoons

Active Time:

Total Time:

Preparation

  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.

Tips & Notes

  • 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

Per 2-tablespoon serving: 96 calories; 7 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 5 g carbohydrates; 0 g added sugars; 1 g protein; 0 g fiber; 242 mg sodium; 11 mg potassium.

Carbohydrate Servings: 0

Exchanges: 1 vegetable, 1 1/2 fat


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