Sarasota's Roasted Red Pepper Vinaigrette |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 24 |
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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. 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 1/2 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 |
Directions:
1. 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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