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Roasted Red Pepper Vinaigrette Recipe
|Red bell pepper||1⁄2|
|Red wine vinegar||2 Tablespoon|
|Freshly ground black pepper||1 Dash|
|Olive oil||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 513 Calories from Fat 479
% Daily Value*
Total Fat 54 g83.4%
Saturated Fat 7.5 g37.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 248.4 mg10.3%
Total Carbohydrates 7 g2.3%
Dietary Fiber 1.4 g5.6%
Sugars 5.2 g
Protein 0.67 g1.3%
Vitamin A 39.6% Vitamin C 134.9%
Calcium 0.8% Iron 4.5%
*Based on a 2000 Calorie diet
1) In a food processor, combine the roasted red pepper, vinegar, sugar, salt, and pepper.
2) Blend until the pepper is smoothly pureed.
3) With the machine running, slowly drizzle in the oil through the feed tube.
4) Process until the oil is incorporated and the vinaigrette is slightly thickened.
5) Use as required.
Store covered in the refrigerator for up to 2 days and bring to room temperature before using.