Recipe by Valerie Bacerott
"So easy to make and sooo delicious!"
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red bell pepper, seeded and cubed
ground black pepper
Very simple and good, but I had to play with it a bit to get the flavor I wanted....like others, I added some minced garlic but back on the honey and I added some red pepper flakes to give it a little pizzaz. But, overall it turned out to be a nice vinaigrette over mixed greens.
This was just OK for me. I expected more flavor. I liked it better as a dip for my french bread than a salad dressing.
This is such a tasty dressing, and healthy, too! I love that you can throw all the ingredients right into the food processor. I've made this several times now, and I think I like it best when I add a clove or two of garlic. The garlic flavor seems to get stronger the longer you store it though, so watch out for that. Thanks for my new favorite salad dressing!
Really enjoyed this recipe. I cut the oil a bit to cut the fat. I think its important to use a very good balsamic vinegar to really make this good. Loved how the red pepper thickens the dressing. Thanks so much for sharing this one!
YU-HUH-UH-MEEE!! Great balance of flavors and sweetness. I strained the dressing to get the last of the red bell pepper skin bits out but otherwise, followed the recipe. Would probably very tasty with roasted red peppers too. Thanks for the recipe - we will be enjoying again.
EXCELLENT and SO easy!!!
Really easy to make as everything is just tossed into a blender, and tastes great, refreshing! Also added a clove of garlic as others have suggested
Delicious! I also added a clove of garlic. Yum, Yum!!
* Percent Daily Values are based on a 2,000 calorie diet.
Red Pepper Vinaigrette
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 81
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