Roasted Red Pepper Dressing
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Prepare a salad of mixed greens, grape tomatoes, sliced red onion, cucumber, feta, radishes, and chicken. Top with this tangy dressing, which is the perfect complement to the cool crunch of fresh veggies.
Total time: 21 M 40 S
Servings: 10
Calories: 70
Ingredients
- 1/3 cup olive oil
- 1/4 cup water
- 3 tbsp. white distilled vinegar
- 2 roasted red peppers cored and seeded
- 1 clove garlic
- 1/2 tsp. kosher salt
- 1/8 tsp. smoked paprika
- 1/8 tsp. cayenne pepper
Nutritional Information
- Serving Size: 2 tbsp.
- Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 100mg
- Carbohydrates: 2g
- Fiber: 1g
- Sugar: 1g
- Protein: 0g
Instructions
- Add ingredients to FourSide jar in order listed.
- Secure lid and select “Dressings.”
Note: To roast red peppers, preheat oven to high broil. Place peppers on baking sheet, and broil for 4–6 minutes or until blackened. Rotate peppers and broil again. Repeat this step until all sides of peppers are roasted. Remove peppers from oven, and place in covered container for 15 minutes to allow steam to loosen skin on peppers. Gently peel peppers and discard skin. Core and seed red peppers before use.
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