Recipe by Sarah Agrella
"This is a sweet and tangy vinaigrette that can be used on salads, meats, and grilled vegetables."
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red bell peppers
yellow bell peppers
red wine vinegar
extra virgin olive oil
I was looking for a recipe that had similar dressing to the roasted red pepper they serve at the salad chain, Mad Greens. This recipe is delicious, however, I added 1 tsp fresh ground black pepper, 1 tsp garlic powder, and too sweeten it a little, 1.5 tsp truvia (stevia sweetener). It was a dead ringer for the original. Delish, and I making my second batch now!
The recipe was good. It was a bit too sour for my taste, so I would probably add another 1 or 2 peppers to get more of the pepper flavor. Additionally, I had to figure out on my own what temperature and for how long to roast the peppers in the oven. I went for about 400 at about 30-45 minutes. Overall, I think I'll keep this recipe in my arsenal. Thanks!
I think the recipe is great. I always use it with my salad. But, I use a little bit more red wine vinegar (like 1 cup instead of 3/4 cup) and add some sugar (like 1Ts) to balance the acid. I will also put some minced garlic and oregano to make the taste stronger. Sarah, thank you for your recipe! Me and my family like it!
loved it! I used it for dipping veggies, salad dressing, and pasta sauce. so wonderful!
Delicious! Fast and easy. Very tasty. Thanks for publish it. Monica
Super easy to make, with a nice fresh flavor. I would suggest adding a little of your favorite seasonings to accentuate the flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Red Pepper Dressing
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 127
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