Roasted Red Pepper Vinaigrette

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This roasted red pepper vinaigrette recipe has a Spanish zing with the addition of sherry vinegar and smoked paprika. Purchased jarred roasted red peppers make this salad dressing recipe quick, or you can make it extra-special by roasting your own red peppers.

Roasted Red Pepper Vinaigrette
photographer: Jim Westphalen
Nutritionist Tested & Approved

Time: 5 minutes

Ingredients
  • 1 cup jarred roasted red peppers, rinsed

  • 1/4 cup extra-virgin olive oil

  • 3 tablespoons sherry vinegar

  • 2 cloves garlic

  • 1 teaspoon smoked paprika (see Tip)

  • 1/4 teaspoon salt

  • 1/4 teaspoon freshly ground pepper

Directions
  1. Place roasted peppers, oil, vinegar, garlic, smoked paprika, salt and pepper in a blender or food processor and puree until smooth. Or blend in a large glass measuring cup or wide jar with an immersion blender.

Tip: Smoked paprika is made from smoke-dried red peppers and adds earthy, smoky flavor to food. Look for different types of paprika: sweet, bittersweet and hot, at well-stocked supermarkets, gourmet markets or online at tienda.com.


Nutritional Facts

Servings
8
Serving Size
2 tablespoons
Calories
96
Carbohydrates
5 g
Fat
7 g
Saturated Fat
1 g
Protein
1 g
Cholesterol
0 mg
Dietary Fiber
0 g
Potassium
11 mg
Sodium
242 mg
Yield
about 1 cup
Exchanges
1 vegetable
1 1/2 fat

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