Reviewed: Nov. 11, 2010

This was a great starter recipe for me! My favorite version is with Balsamic vinegar instead of the wine vinegar, and i didnt put any mayo in. All blended together with some olive oil, salt and pepper, Parmesan cheese and red peppers YUMMY!!!

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Reviewer:

Christine

Cooking Level: Expert

Home Town: Dawson Creek, British Columbia, Canada

Reviewed: Sep. 15, 2010

Tip: after roasting peppers, while hot, place in a plastic grocery bag and tie. Letting them sit and steam this way makes the skin peel off very easy when cool enough to handle.

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Reviewer:

jenapae

Cooking Level: Intermediate

Living In: Alpharetta, Georgia, USA

Reviewed: Jul. 13, 2010

This is one of those recipes that you just know is going to be good as you're making it! Just excellent - beautiful, brilliant color, bold roasted red pepper flavor. I imagine this has such versatility that you could use this for so many things other than as a salad dressing - a rich and luscious serving sauce for chicken or fish comes to mind for starters. I made it easy on myself and used jarred roasted red peppers, but why not? I also altered the proportions of oil and vinegar to the 3:1 oil to vinegar ratio I prefer. Exceptional and extraordinary.

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Reviewer:

naples34102

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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Oct. 11, 2009

Delicious. Could be used as dressing, marinade or a sauce. I pan fried the peppers instead and I didn't have red wine vinegar, so I used apple cider vinegar. I also left the skins on.

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Reviewer:

cyfarian

Reviewed: Jan. 19, 2009

I did not care for this, I am not sure if it was because of the oil or not? I had to throw it out but my husband said it tasted a lot like 1,000 island dressing if you added relish? Not what I was hoping, but thanks

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Reviewer:

sheryl

Reviewed: Dec. 29, 2008

I think this is a good jumping off point, but it didn't quite nail it for me. Maybe some more garlic, a little lemon juice and...maybe a couple of blended kalamata olives? I'll have to give that a try and report back!

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Reviewer:

LDIERKES

Cooking Level: Intermediate

Reviewed: May 6, 2008

this is one of the best sauces ive ever tasted. i followed recipe exactly except i grilled the peppers. i used it on grilled fish and as a salad dressing. i am on southbeach diet so it fit right into plan. great recipe!!

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Reviewer:

susan

Reviewed: Aug. 13, 2007

Yummy!! I used bottled roasted peppers and this turned out great! I drizzled over grilled romaine lettuce, pecans, and a little feta cheese. AND...it stayed good for a few days in the fridge!!

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Reviewer:

Anuja

Cooking Level: Expert

Home Town: Libertyville, Illinois, USA

Living In: Chicago, Illinois, USA

Reviewed: Jul. 4, 2007

excellent with stuffed portabellas

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Reviewer:

kiddickey

Reviewed: Feb. 4, 2007

great easy and flavorful dressing. Fresh roasted peppers are just that much better although you can used jarred. Great on pasta, too, like another reviewer said.

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3 users found this review helpful