RED PEPPER VINAIGRETTE
This is a Andrew Weil,MD recipe. This version has no oil making it extremely low in calories, but don't worry, it's very high in flavor!
Provided by Happy Harry 2
Categories Peppers
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in a blender.
- Blend until thoroughly mixed.
RED PEPPER VINAIGRETTE FOR ROASTED VEGETABLES
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For a Monday to Friday meal you can steam just one variety of vegetable and serve it before the soft-shell crabs. For a more elegant meal steam different vegetables (for their different colors) just until they are al dente; pat dry and set aside.
- To make the vinaigrette: In a blender or food processor, puree the red peppers, mustard, garlic, vinegar, olive, hazelnut and vegetable oils. Season to taste with salt and pepper. To serve, ladle some pepper vinaigrette on a plate; pose vegetables (or vegetables) in an attractive pattern over the top.
ROMAINE HEARTS WITH RED PEPPER VINAIGRETTE
Provided by Rachael Ray : Food Network
Time 5m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Place chopped romaine on a platter or in a salad bowl. To a food processor, add roasted red pepper, vinegar and parsley. Process, then stream in extra-virgin olive oil. Season with salt and pepper. remove processor bowl and drizzle dressing over salad, serve.
SARASOTA'S ROASTED RED PEPPER VINAIGRETTE
Easy quick and a great alternative to everyday Italian dressing. A quick puree with the food processor and dressing is done. Chill in the refrigerator until later and you have an amazing dressing.
Provided by SarasotaCook
Categories Salad Dressings
Time 10m
Yield 1 Salad dressing, 4 serving(s)
Number Of Ingredients 9
Steps:
- Dressing -- If you are using jarred red pepper, drain and then add them and all the other ingredients to a food processor and blend. That is it! Also, don't worry if you get a little of the roasted red pepper liquid in the food processor as well, it is all good flavor and it won't affect the dressing. Once pureed, remove and transfer to a measuring cup or small bowl. Perfect salad dressing. If you want add the red pepper flakes, it adds a nice kick. But if not, just leave them out. Still a great dressing and so simple.
Nutrition Facts : Calories 143.5, Fat 13.7, SaturatedFat 1.9, Sodium 681.7, Carbohydrate 5.5, Fiber 0.6, Sugar 2.3, Protein 0.6
RED-PEPPER JELLY VINAIGRETTE
This vinaigrette recipe from August chef John Besh is used to make his Mirliton Salad.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes about 1 3/4 cups
Number Of Ingredients 5
Steps:
- In a medium bowl, whisk together vinegar, jelly, and chile paste; season with salt and pepper. Slowly whisk in canola oil until mixture is well combined.
RED PEPPER VINAIGRETTE
Categories Sauce No-Cook Quick & Easy Salad Dressing Vinegar Bell Pepper Gourmet
Yield Makes about 1 cup
Number Of Ingredients 4
Steps:
- In a small bowl whisk together vinegar and salt and pepper to taste. Add oil in a stream, whisking, and whisk until emulsified. Stir in bell peppers. Vinaigrette may be made 1 day ahead and chilled, covered. Bring vinaigrette to room temperature and whisk before proceeding with recipe.
RED PEPPER BALSAMIC VINAIGRETTE
A wonderful way to dress lobster or other shellfish salads as well as roasted vegetables.
Provided by Molly O'Neill
Categories easy, condiments, salads and dressings
Time 2m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Place the pepper juice, vinegar, lemon juice, olive oil, salt and pepper in a food processor and process for 30 seconds.
Nutrition Facts : @context http, Calories 66, UnsaturatedFat 4 grams, Carbohydrate 5 grams, Fat 5 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 193 milligrams, Sugar 4 grams
STUFFED ARTICHOKES WITH RED PEPPER VINAIGRETTE
Can be prepared in 45 minutes or less. Makes use of the microwave oven.
Yield Serves 2
Number Of Ingredients 13
Steps:
- Cut off stems of artichokes with a stainless-steel knife and discard. Break off tough outer leaves and cut off top fourth of artichokes. Snip off tips of leaves with scissors and rub cut edges with lemon half.
- In a 4-quart microwave-safe glass bowl with a lid arrange artichokes, bottoms up, and add water. Microwave at high power (100%), covered, 10 minutes, or until bases are tender, and let stand, covered, 5 minutes.
- Preheat oven to 375°F.
- While artichokes are cooking, in a small heavy saucepan cook 1/4 cup of bell pepper, onion, and garlic in 1 tablespoon of oil over moderately low heat, stirring, until softened. In a bowl stir together vegetables, bread crumbs, scallion, cheese, thyme, cayenne, lemon juice, 1 tablespoon of remaining oil, and salt and pepper to taste.
- Pull out centers of artichokes, leaving bases intact, and scrape out chokes with a small spoon. Spread leaves of artichokes gently and stuff each artichoke with some of stuffing, filling centers and spaces between leaves.
- Arrange artichokes in a baking dish just large enough to hold them and add enough water to cover bottom of dish. Drizzle 1 tablespoon of remaining oil over artichokes and bake 12 minutes.
- In a small bowl whisk together vinegar, remaining tablespoon oil, remaining 2 tablespoons bell pepper, and salt and pepper to taste.
- Serve artichokes with vinaigrette spooned around them.
RED PEPPER VINAIGRETTE
Steps:
- Whisk the coulis, vinegar, and salt and pepper together in a medium bowl. Slowly add the oil, whisking vigorously, until the vinaigrette is emulsified. This will keep, tightly covered, in the refrigerator for about 1 week.
ASPARAGUS AND RED PEPPER WITH BALSAMIC VINEGAR
A bright and flavorful vegetable dish that even vegetable haters will enjoy. It goes great with roasted meats. For milder flavors, substitute mozzarella cheese and use less vinegar.
Provided by Patrick
Categories Side Dish Vegetables Asparagus
Time 20m
Yield 2
Number Of Ingredients 10
Steps:
- Melt the butter with the olive oil in a large skillet over medium heat; add the asparagus and red onion in the mixture, season with salt, and cook until the onion begins to soften, about 5 minutes. Stir the red bell pepper into the mixture and continue cooking until the onions begin to caramelize, another 5 minutes. Remove from heat and add the vinegar, Parmesan cheese, sesame seeds, and pine nuts; toss to combine.
Nutrition Facts : Calories 271.8 calories, Carbohydrate 16.4 g, Cholesterol 24.1 mg, Fat 20.2 g, Fiber 5.2 g, Protein 9.5 g, SaturatedFat 7 g, Sodium 203.4 mg, Sugar 8.2 g
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