Roasted Red Pepper Vinaigrette Recipes
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
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
ROASTED RED PEPPER PARMESAN VINAIGRETTE
This is absolutely delightful! It's fresh, colorful and so tasty! It will complement and enhance your salad!
Provided by Francine Lizotte
Categories Dressings
Time 5m
Number Of Ingredients 12
Steps:
- 1. In the jar of a blender, combine all the ingredients; process until smooth, about 30 to 45 seconds. Taste and adjust seasoning if needed.
- 2. Pour the vinaigrette in a bowl or a measuring cup, cover and transfer to the fridge for at least 1 ½ hours to let the flavors blend and chill. Yields 1 ½ cups
- 3. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=yOLuQS68bqA
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