Roasted Red Pepper Dressing Recipe - Allrecipes.com
  • READY IN 25 mins

Roasted Red Pepper Dressing

Recipe by  

"This is a sweet and tangy vinaigrette that can be used on salads, meats, and grilled vegetables."

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Ingredients Edit and Save

Original recipe makes 4 cups Change Servings
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  • PREP

    5 mins
  • COOK

    15 mins
  • READY IN

    25 mins

Directions

  1. Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.
  2. Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet.
  3. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Transfer the roasted peppers to a blender or food processor. Add the red wine vinegar, olive oil, and salt; process until smooth.
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Reviews More Reviews

Mar 10, 2012

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!

 
Apr 20, 2009

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!

 

5 Ratings

Jan 06, 2010

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!

 
Nov 11, 2009

loved it! I used it for dipping veggies, salad dressing, and pasta sauce. so wonderful!

 
Sep 18, 2011

Delicious! Fast and easy. Very tasty. Thanks for publish it. Monica

 

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Nutrition

  • Calories
  • 138 kcal
  • 7%
  • Carbohydrates
  • 2.6 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 14.1 g
  • 22%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 0.3 g
  • < 1%
  • Sodium
  • 146 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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