Friday, September 22, 2006

Roasted Red Pepper Vinaigrette (fatfree)

I found this excellent recipe on Dr. 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.

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