ROASTED RED PEPPER DRESSING
This is a sweet and tangy vinaigrette that can be used on salads, meats, and grilled vegetables.
Provided by Sarah Agrella
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 25m
Yield 16
Number Of Ingredients 5
Steps:
- Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.
- Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet.
- Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Transfer the roasted peppers to a blender or food processor. Add the red wine vinegar, olive oil, and salt; process until smooth.
Nutrition Facts : Calories 137.8 calories, Carbohydrate 2.6 g, Fat 14.1 g, Fiber 0.4 g, Protein 0.3 g, SaturatedFat 2 g, Sodium 146.2 mg, Sugar 1 g
MIXED GREENS WITH QUICK ROASTED RED PEPPER DRESSING
Provided by Robin Miller : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a blender, combine roasted red peppers, basil, oil, vinegar, salt, and ground pepper. Puree until smooth.
- Pour dressing over greens just before serving.
LOW FAT ROASTED RED PEPPER DRESSING
Make and share this Low Fat Roasted Red Pepper Dressing recipe from Food.com.
Provided by luvcookn
Categories Salad Dressings
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Roast the pepper and let sit covered for 10 - 15 minutes.
- Remove and discard the core and seeds.
- Remove skin and charred bitties.
- Puree pepper and garlic in food processor.
- Blend in vinegar, salt and pepper, basil and oil.
- Whisk in water.
Nutrition Facts : Calories 43.1, Fat 3.5, SaturatedFat 0.5, Sodium 1.5, Carbohydrate 3, Fiber 0.8, Sugar 1.3, Protein 0.6
ROASTED RED PEPPER DRESSING
This is a sweet and tangy vinaigrette that can be used on salads, meats, and grilled vegetables.
Provided by Sarah Agrella
Categories Salad Dressings
Time 25m
Yield 16
Number Of Ingredients 5
Steps:
- Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.n
- Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet.n
- Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Transfer the roasted peppers to a blender or food processor. Add the red wine vinegar, olive oil, and salt; process until smooth.n
Nutrition Facts : Calories 137.8 calories, Carbohydrate 2.6 g, Fat 14.1 g, Fiber 0.4 g, Protein 0.3 g, SaturatedFat 2 g, Sodium 146.2 mg, Sugar 1 g
ROASTED RED PEPPERS WITH RICH GARLIC DRESSING
If you love garlic this one's for you. I love it on roasted red peppers with some french bread. This comes from The Complete Guide to Nutritional Health.
Provided by CountryMama
Categories Salad Dressings
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- To roast peppers:.
- Place peppers on a baking sheet and broil, turning, until skin is charred. Remove from oven and either place in a paper bag, or in a bowl covered with plastic wrap. After 10 minutes, peel peppers, seed, and cut into quarters.
- Dressing:.
- Whisk together vinegar, maple syrup, mustard, garlic, salt, and pepper. Begin adding oil very slowly while continuing to whisk so dressing can emulsify.
- Add more oil, still a little at a time, until desired taste is acquired.
- Serve over roasted red peppers.
Nutrition Facts : Calories 201.9, Fat 18.4, SaturatedFat 2.6, Sodium 31.2, Carbohydrate 9.9, Fiber 2.5, Sugar 7.1, Protein 1.3
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