"This is a sweet and tangy vinaigrette that can be used on salads, meats, and grilled vegetables." — Sarah Agrella
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red bell peppers
yellow bell peppers
red wine vinegar
extra virgin olive oil
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 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!
loved it! I used it for dipping veggies, salad dressing, and pasta sauce. so wonderful!
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!
Delicious! Fast and easy. Very tasty. Thanks for publish it. Monica
* 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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