Roasted Red Pepper Salad

From Food Network, courtesy Todd English, 2001. I have not tried this yet; posted for safe keeping so I can clean out my paper recipe files. :)

• Ready In: 45 mins
• Serves: 6

Ingredients

• 6  large  roasted red peppers, julienned
• 1  large red onion, peeled and thinly sliced
• 3  scallions, finely chopped

• Dressing

• 1  garlic clove
• 2  tablespoons  freshly grated lemon zest
• 1  teaspoon Hungarian paprika
• 1  teaspoon ground cumin
• 2  teaspoons  chopped fresh rosemary leaves
• 1⁄4 teaspoon turmeric
• 1  pinch cayenne pepper
• 1  pinch cinnamon
• 1  pinch nutmeg
• 1  teaspoon kosher salt
• 1⁄2 teaspoon black pepper
• 3  tablespoons fresh lemon juice
• 1⁄2 cup olive oil

Directions

1. Place the peppers, onion and scallions in a medium size mixing bowl.
2. Dressing:.
3. Place all the dressing ingredients, except for the olive oil, in a blender or a food processor fitted with a steel blade and blend. Blend. Gradually add the olive oil, one tablespoon at a time.
4. Pour the dressing over the vegetables and toss to combine.