One of my favorite things is roasted red peppers, so I was happy to find this recipe for Roasted Red Pepper Vinaigrette. Of course, the roasted red pepper flavor is delicious. But the vinegar gives it a little bite, and the honey balances it all out. Sometimes my husband and I will have salad week for dinner and we will change up the salads and make a couple of dressings for the week. This dressing has become one of my favorites!
Roasted Red Pepper Vinaigrette is easy to make and you probably have all of the ingredients in your pantry. I used jarred roasted red peppers instead of roasting my own, but either will work.
Roasted Red Pepper Vinaigrette
I used jarred roasted red peppers instead of roasting my own, but either will work.
Servings 4
Calories 104kcal
Ingredients
- 2 roasted red bell peppers drained well, chopped
- 1 clove garlic chopped
- 2 tablespoons balsamic vinegar
- honey a teaspoon or so, or more if you want it sweeter
- 3 tablespoons extra-virgin olive oil
- kosher salt
- freshly ground black pepper
Instructions
- Place the peppers, garlic and vinegar into a food processor.
- With the processor on, drizzle in the honey and oil. Process until smooth.
- Stop and taste. Add salt and pepper as desired. Process a little longer. Serve.
Nutrition
Calories: 104kcal | Carbohydrates: 2g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 255mg | Potassium: 39mg | Fiber: 1g | Sugar: 1g | Vitamin A: 96IU | Vitamin C: 9mg | Calcium: 11mg | Iron: 1mg
Nutritional values are approximate.
