Roasted Red Pepper Salad Dressing
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Roasted Red Pepper and White Balsamic Salad Dressing. Don't sacrifice flavour along with calories with this fat free salad dressing featuring the sweet roasted flavour of red pepper and the savoury sharpness of white balsamic vinegar.
Originally posted September 2013.
Our family just returned from our summer vacation road trip from Savannah to Boston. Let's just say there was a fair amount of caloric indulgence all up the eastern seaboard of the US.
With great summer produce still available, we will be seeing even more delicious salads on the dinner table to balance the excesses of the past few weeks.
That's not a bad thing! Especially when those farm fresh salad greens and other fruits and vegetables get tossed with a delicious dressing.
This incredibly flavourful, fat free dressing made from sweet summer red peppers and the savory sharp flavor of white balsamic vinegar is a perfect example.
If you cannot find white balsamic vinegar, a good quality white wine vinegar will also work well. The dressing should keep for a few days in a covered container in the fridge but the recipe is also very easy to make a half batch.
During the summer months when fresh peppers are more plentiful and less expensive, I like to roast the peppers on the grill, getting them almost black before popping them into a Ziploc bag to sweat it out for 5-10 minutes.
The charred skins are then very easily removed and discarded leaving the roasted flavour behind. I have also used good quality bottled roasted red peppers at other times of the year which is very good too.
If you liked this recipe then be sure to check out our Low Fat Chipotle Ranch Dip Recipe.
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Roasted Red Pepper Salad Dressing
Roasted Red Pepper and White Balsamic Salad Dressing. Don't sacrifice flavour along with calories with this fat free salad dressing featuring the sweet roasted flavour of red pepper and the savoury sharpness of white balsamic vinegar.
Ingredients
- 2 large roasted red peppers
- pinch salt and pepper
- 4 cloves roasted garlic
- ¼ cup white balsamic vinegar (or white wine vinegar)
- 2 tablespoon honey
- 2 tablespoon fresh chopped herbs (oregano, basil or chives or a combination works very well)
Instructions
- Roast the red peppers whole over an open flame or on the BBQ to char most of the skin on the outside.
- Pop the peppers into a plastic bag for 10 minutes to steam off the skins.
- Peel most of the charred skin off. I like to leave some on for good roasted flavour.
- Chop the peppers in half and de-seed the inside.
- Chop them roughly and add them to a blender or food processor.
- Puree the peppers until smooth along with all of the remaining ingredients.
- The recipe does not call for any oil but you can add a few tablespoon of extra virgin olive oil if you choose.
Notes
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 54Total Fat 1gSaturated Fat 0gUnsaturated Fat 1gSodium 9mgCarbohydrates 10gFiber 1gSugar 7gProtein 1g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
