Low Fat Roasted Red Pepper Dressing Recipes

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ROASTED RED PEPPER DRESSING



Roasted Red Pepper Dressing image

This is a sweet and tangy vinaigrette that can be used on salads, meats, and grilled vegetables.

Provided by Sarah Agrella

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes

Time 25m

Yield 16

Number Of Ingredients 5

2 red bell peppers
2 yellow bell peppers
¾ cup red wine vinegar
1 cup extra virgin olive oil
1 teaspoon salt

Steps:

  • Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.
  • Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet.
  • Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Transfer the roasted peppers to a blender or food processor. Add the red wine vinegar, olive oil, and salt; process until smooth.

Nutrition Facts : Calories 137.8 calories, Carbohydrate 2.6 g, Fat 14.1 g, Fiber 0.4 g, Protein 0.3 g, SaturatedFat 2 g, Sodium 146.2 mg, Sugar 1 g

LOW FAT ROASTED RED PEPPER DRESSING



Low Fat Roasted Red Pepper Dressing image

Make and share this Low Fat Roasted Red Pepper Dressing recipe from Food.com.

Provided by luvcookn

Categories     Salad Dressings

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 sweet red pepper
4 garlic cloves
1/4 cup balsamic vinegar
1/2 teaspoon pepper
salt
2 tablespoons fresh basil or 2 tablespoons parsley, chopped
1 tablespoon olive oil
2 tablespoons water
parmesan cheese (optional)

Steps:

  • Roast the pepper and let sit covered for 10 - 15 minutes.
  • Remove and discard the core and seeds.
  • Remove skin and charred bitties.
  • Puree pepper and garlic in food processor.
  • Blend in vinegar, salt and pepper, basil and oil.
  • Whisk in water.

Nutrition Facts : Calories 43.1, Fat 3.5, SaturatedFat 0.5, Sodium 1.5, Carbohydrate 3, Fiber 0.8, Sugar 1.3, Protein 0.6

ROASTED RED PEPPER PARMESAN VINAIGRETTE



Roasted Red Pepper Parmesan Vinaigrette image

This is absolutely delightful! It's fresh, colorful and so tasty! It will complement and enhance your salad!

Provided by Francine Lizotte

Categories     Dressings

Time 5m

Number Of Ingredients 12

1/2 c roasted red peppers, roughly chopped
3/4 c extra virgin olive oil
2 1/2 Tbsp balsamic vinegar
2 Tbsp honey
1 large cloves garlic, pressed
1 Tbsp fresh chives, chopped
1/2 Tbsp fresh oregano
1 tsp fresh rosemary, finely chopped
1/4 tsp hot paprika
1/4 tsp ground himalayan sea salt, or to taste
1/4 tsp freshly ground black pepper, or to taste (i always use mixed peppercorns)
1/4 c parmigiano-reggiano cheese, grated

Steps:

  • 1. In the jar of a blender, combine all the ingredients; process until smooth, about 30 to 45 seconds. Taste and adjust seasoning if needed.
  • 2. Pour the vinaigrette in a bowl or a measuring cup, cover and transfer to the fridge for at least 1 ½ hours to let the flavors blend and chill. Yields 1 ½ cups
  • 3. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=yOLuQS68bqA

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