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."
 
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photo by LifeIsGood photo by LifeIsGood
photo by LifeIsGood
Ready In:
10mins
Ingredients:
9
Yields:
1 Salad dressing
Serves:
4
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ingredients

  • 1 (7 ounce) jar roasted red peppers (most jars are about 7 oz, if you want to make your own, approximately 1 large bell pepper roasted pe)
  • 1 12 tablespoons balsamic vinegar (you can substitute red wine if you want, it changes the flavor a bit but it will work just fine)
  • 1 teaspoon garlic, minced
  • 2 tablespoons shallots, minced
  • 4 tablespoons olive oil
  • 1 teaspoon honey
  • 1 pinch red pepper flakes (optional)
  • salt
  • pepper
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directions

  • 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.

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Reviews

  1. Wonderful dressing! Made for company last night. Went over very well and had several requests for the recipe. Beautiful colour; great flavour and clings to the lettuce nicely. (I used Romaine.) The sprinkle of red pepper flakes was just right! I'll be making this again and again. Thanks Sarasota!
     
  2. Made this today and I have to say I'll be making the is again! I did add more garlic though. It is delicious!
     
  3. I am so grateful to find this recipe, because for years I have been trying to find an old Weight Watcher's recipe from the 1970 's, which featured a jar of Mancini Roasted Peppers as the main ingredient. It was delicious, and so easy to make in the blender, with just a few ingredients. But alas, there's no trace of this recipe anywhere. This is the closest I can come to it, and I just made my first batch. YES, it is delicious, but it makes such a small amount ! I can't believe no one has mentioned this. It barley filled up a 5oz jar. You would have to at least TRIPLE the amount of everything, to cover 2 or 3 portions of salad. After going through all the trouble of making and blending this, you want it to last a while, don't you ?
     
  4. Absolutely delicious dressing! The recipe couldn't be simpler and now I have fabulous homemade and healthy dressing to put on my salads for a week or more. Thank you so much for posting your wonderful dressing recipe!! Made for Zaar Chef Alphabet tag game.
     
  5. We really enjoyed this dressing! The tang that the balsamic gave to the red peppers was excellent. I didn't have shallots on hand, so I upped the garlic a bit, but I think it would be very good with the shallots. Thanks for sharing!
     
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RECIPE SUBMITTED BY

<p>Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. <br /> <br />So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. <br /> <br />I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. <br /> <br />So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). <br /> <br />I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.</p>
 
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