Roasted Red Pepper Vinaigrette (fatfree)

I found this excellent recipe on Dr. Weil.com. I'm always looking for colorful, tasty sauces to add to my plate and this one is a beautiful red. I made the dressing exactly as written except I added 1 teaspoon of agave nectar. I prepared it in my mini prep, but I think it would do better in a blender.

Put the following into the blender:

1/4 c. apple juice

1/4 c. cider vinegar

2 T. chopped onion

2 cloves minced garlic

1/2 t. dried oregano

pinch of rosemary and thyme

1/2 t. dry mustard

1/2 t. paprika

1/2 of a roasted red bell pepper

(I used one from a jar)

Blend until smooth.

That's it! I put some on sweet potato cakes and broccoli tonight, and I'll put some on my lunch salad tomorrow.