Monday, August 31, 2015

Roasted Red Pepper Salad Dressing

This dressing comes out so thick and creamy that you'd think it was bound together with cream. Don't be fooled - it's simply red pepper whirled together with oil and vinegar, along with a few other ingredients! In addition to creaminess, the pepper gives this dressing a depth of flavor that you'll be sure to appreciate.


1 red pepper, roasted and peeled
zest of 1/2 lemon
juice of 1/2 lemon, about 1 Tbs lemon juice
1 Tbs. red wine vinegar
2 tsp. agave or honey
2 Tbs. extra virgin olive oil
1/8 tsp (pinch) garlic salt

Directions:  Cut the pepper in half, then remove the seeds and membranes. Place the pepper skin side up on a cookie sheet. Place under a broiler and broil for about 5-7 minutes, until the skin is well blistered. Remove the cookie sheet, and place a lid or a piece of foil over the pepper and let sit for about 10 minutes. Remove the skin from the pepper, it should slide or peel off easily. It's okay if a few pieces of the skin remain. Cut the pepper halves into strips. Place the red pepper strips, along with the remaining ingredients into a blender and blend until well combined. Add additional olive oil if the mixture is too thick.

Stealthy Cooking Tip: I like this dressing best on salads that have some red peppers in them, the dressing echoes the taste of the salad. This dressing is also a good dip for veggies. 

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