This salad dressing is packed with flavor from roasted peppers and a touch of sweetness.
It’s the perfect low-calorie way to dress up your salads without sacrificing taste (or that creamy texture you love).
Place red peppers on a baking sheet. Roast them in the oven for 30 minutes.
Step 1: Roast
Cover the roasted peppers with a glass bowl for 10 minutes. Peel and chop the peppers. Discard the seeds and skin.
Step 2: Peel
Add the peppers to garlic, lemon juice, lemon zest, apple cider vinegar, olive oil, honey, Dijon mustard, paprika, cayenne pepper, sea salt and black pepper.
Step 3: Blend
Place all the ingredients in a food processor. Blend into a smooth paste. Depending on how you want to use this sauce/dressing, adjust the consistency by adding oil.
Store this salad dressing in an airtight container in the refrigerator for about 4-5 days. Freeze for up to 1 month for longer storage.
Enjoy the delicious Roasted Red Pepper Vinaigrette with your favorite salad! Get the recipe by clicking the button below:
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