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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 1 |
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Ingredients:
6 large roasted red bell peppers, julienned |
1 large red onion, peeled and thinly sliced |
3 scallions, finely chopped |
1 garlic clove |
2 tablespoons grated lemon zest |
1 teaspoon hungarian paprika |
1 teaspoon ground cumin |
2 teaspoons chopped fresh rosemary leaves |
1/4 teaspoon tumeric |
pinch cayenne pepper |
pinch cinnamon |
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. To make the dressing, place all the dressing ingredients, except for the olive oil in a blender or a food processor fitted with a steel blade and blend. Gradually add the olive oil, one tablespoon at a time. Pour the dressing over the vegetables and toss to combine.
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