Best Pepper Salad Dressing Recipes
CREAMY, LEMONY, PEPPER-PARMESAN DRESSING ON ROMAINE LETTUCE SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine the mayonnaise, lemon zest (grated yellow part of lemon) and lemon juice. To get the juice out of a lemon, heat it up in microwave for 10 seconds on high. Cut the lemon across in half. Squeeze the lemon halves while holding them upright over the dressing bowl so that the seeds stay with the lemon halves, not in the dressing! Add pepper to the dressing bowl, too. Whisk the dressing and pour in the extra-virgin olive oil while you whisk. If you pour in a slow, steady stream, 3 tablespoons of extra-virgin olive oil will pour out in a count to the number six. Once the oil is combined with the acid (the lemon juice) and the mayonnaise, you can switch utensils and stir in the cheese and a pinch of salt with a spoon or rubber spatula.
- Chop up the lettuce into 2-inch pieces. Place the lettuce in a salad bowl and top with the dressing when you are ready to serve dinner.
CRACKED PEPPER SALAD DRESSING
The pepper is bold but not too sharp in this creamy dressing that will complement your favorite salad ingredients. It's easy to mix up and great to have on hand.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2-1/2 cups.
Number Of Ingredients 10
Steps:
- In a small bowl, whisk all the ingredients. Cover and chill for at least 1 hour. May be stored in the refrigerator for up to 2 weeks.
Nutrition Facts : Calories 167 calories, Fat 18g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 179mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
PEPPER PARMESAN SALAD DRESSING
I have been making this dressing for almost 10 years now. It is incredible and very easily tailored to everyone's liking. You can add more of certain ingredients and omit the ones you don't want or don't have available. My measurements are somewhat approximate as I have gotten used to just shaking the spice bottles over the mixing bowl and adding more of certain ingredients to get it to my taste. So by all means, use the mayo/milk as a base for your special dressing and run with it!
Provided by Mom2Rose
Categories Salad Dressings
Time 5m
Yield 1 1/3 cups
Number Of Ingredients 12
Steps:
- In a medium bowl, combine all the ingredients listed above.
- Cover and store in refrigerator for 2 hours or overnight for best flavor.
- TO Serve: Serve with your favorite salad. I make a salad of mixed greens, drained can of corn and red onion plus croutons!
Nutrition Facts : Calories 840.6, Fat 66.5, SaturatedFat 13.1, Cholesterol 68.7, Sodium 1572.6, Carbohydrate 54, Fiber 2.8, Sugar 12, Protein 12
TUNA, WHITE BEAN, AND ROASTED PEPPER SALAD WITH CREAM DIJON DRESSING
Categories Salad Bean Fish Mustard Olive No-Cook Quick & Easy Lunch Buffet Mayonnaise Tuna Bell Pepper Lettuce Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 main-course servings
Number Of Ingredients 10
Steps:
- Whisk first 4 ingredients in small bowl. Season dressing with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
- Toss greens in large bowl with enough dressing to coat. Place greens in center of 4 plates. Toss beans, red peppers and onion in medium bowl with enough dressing to coat. Top greens with bean mixture, then tuna, dividing equally. Garnish with olives and serve.
CRACKED PEPPER SALAD DRESSING
Add this creamy dressing to your favorite salad ingredients. If you love a pepper dressing that is bold but not too sharp, try this one.
Provided by CookingONTheSide
Categories Salad Dressings
Time 5m
Yield 2 1/2 cups
Number Of Ingredients 10
Steps:
- In small bowl, whisk all ingredients until blended.
- Cover and chill for at least 1 hour.
- May be stored in the refrigerator for up to 2 weeks.
Nutrition Facts : Calories 787.8, Fat 65.2, SaturatedFat 10.6, Cholesterol 56.8, Sodium 1437.8, Carbohydrate 50.3, Fiber 0.9, Sugar 13.4, Protein 5.4
CHICKEN PASTA SALAD WITH ROASTED RED PEPPER DRESSING
From Betty's Soul Food Collection... Got leftover chicken? Make it a salad supper!
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Cook pasta as directed on package, adding broccoli for last 3 minutes of cooking. Rinse with cold water; drain.
- In small bowl, mix Alfredo sauce, bell peppers and salt. In large bowl, mix pasta, broccoli, chicken and corn. Add pepper mixture to pasta mixture; toss until coated. Serve immediately, or refrigerate until serving.
Nutrition Facts : Calories 375, Carbohydrate 45 g, Cholesterol 60 mg, Fat 1/2, Fiber 5 g, Protein 24 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 380 mg
PASTA AND BLACK BEAN SALAD WITH ROASTED RED PEPPER DRESSING
Looking for a new twist on pasta salad? Here is an enjoyable one that I received at my bridal shower.
Provided by Starrynews
Categories Low Cholesterol
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine roasted red peppers, olive oil, vinegar, lemon juice, and all herbs in the blender or food processor and process until well blended into a smooth dressing.
- Add salt and pepper to taste.
- Toss sauce with pasta and black beans.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 382.4, Fat 10.3, SaturatedFat 1.5, Sodium 165.1, Carbohydrate 59.5, Fiber 6.7, Sugar 1.8, Protein 12.8
SPINACH SALAD WITH PEPPER JELLY DRESSING
Delicious twist on spinach salad! Pepper jelly dressing, goat cheese, and chopped walnuts make this to die for!
Provided by sarahgurl00
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 7m
Yield 2
Number Of Ingredients 7
Steps:
- In a small bowl, whisk together the pepper jelly, olive oil, salt and mustard to make the dressing. Heat in the microwave for 30 seconds. Let cool.
- Place the spinach in a large bowl, and toss with the dressing. Divide between two serving bowls. Top each one with slices of goat cheese and sprinkle with walnuts.
Nutrition Facts : Calories 354 calories, Carbohydrate 22.8 g, Cholesterol 22.4 mg, Fat 26.9 g, Fiber 1.4 g, Protein 8.1 g, SaturatedFat 8.2 g, Sodium 331.8 mg, Sugar 15.6 g
BLACK BEAN, CORN AND RED PEPPER SALAD WITH CHILE-LIME DRESSING
This recipe was in the Seattle Times August 20, 2008. It's different from other black bean and corn salads I think because of the lime juice. When I made it, I used only one can of beans and that was plenty for us. I also used garlic salt instead of regular salt. This is a very good and refreshing salad that goes well with Mexican food. I think it would also be good with a couple of fresh, seeded, and minced jalapenos added.
Provided by Kendra
Categories Corn
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, whisk together cumin, chili powder, lime juice, olive oil and salt.
- In a medium bowl, mix the beans, corn, red pepper and red onion.
- Pour the dressing over the salad and mix well.
- Chill if desired.
- Just before serving, top with cilantro and green onion.
Nutrition Facts : Calories 267.6, Fat 8.1, SaturatedFat 1.2, Sodium 13.5, Carbohydrate 41.2, Fiber 11.4, Sugar 3, Protein 11.5
SPINACH, CORN AND ROASTED PEPPER SALAD WITH CHIPOTLE DRESSING
Categories Salad Corn Spinach Bell Pepper Fall Cilantro Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Stir cumin in small skillet over low heat just until fragrant, about 1 minute. Remove from heat. Whisk in oil, then lime juice and chipotle chilies. Season dressing to taste with salt and pepper.
- Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed peppers. Cut peppers into 1/2-inch-wide strips. Transfer to large bowl. Add corn, green onions, chopped cilantro and dressing and toss to coat. Add spinach to bowl and toss to blend. Sprinkle with cilantro leaves.
- *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.
GRILLED PORTOBELLO AND RED BELL PEPPER SALAD WITH ROSEMARY DRESSING
Categories Salad Food Processor Mushroom Appetizer Side Bell Pepper Summer Grill/Barbecue Vegan Bon Appétit Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 7
Steps:
- Prepare barbecue (medium heat). Brush both sides of portobello mushrooms with 1/3 cup olive oil. Place whole mushrooms and whole red bell peppers on grill rack. Grill until mushrooms are tender and bell peppers are blackened on all sides, turning occasionally, about 20 minutes for mushrooms and 25 minutes for bell peppers. Transfer mushrooms to plate. Enclose bell peppers in paper bag. Let stand 10 minutes. Peel and seed peppers. Cut into 1/2-inch-wide strips. Cut mushrooms into 1/2-inch-wide strips. Season mushrooms and peppers to taste with salt and pepper.
- Combine 1 tablespoon red wine vinegar, chopped fresh rosemary and garlic clove in food processor. With machine running, gradually add remaining 1/3 cup olive oil and process until well blended. Season dressing to taste with salt and pepper.
- Arrange mixed baby greens on large platter. Top with portobello mushroom strips, then red bell pepper strips. Drizzle dressing over and serve.
KILLER CRAB CAKES AND BITTER SALAD WITH SWEET RED PEPPER DRESSING
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Cook potatoes in boiling water 6 to 7 minutes until tender, drain, scatter across a large flat surface to cool and dry, 5 minutes. Smash the garlic with salt to make a paste and add to potatoes along with thyme, parsley, lemon zest and crushed red pepper flakes. Feel through the crab as you add it to the potatoes to check for shells. Mix together to combine and form into 4 (4 to 5-inch) super sized, killer crab cakes.
- Heat 3 tablespoons extra-virgin olive oil in a nonstick skillet over medium to medium- high heat. Add the cakes and cook 5 minutes on each side or until deep golden brown.
- Combine the roasted red peppers, shallot, sugar, the juice of 1/2 lemon and the red wine vinegar in a food processor. Stream in the remaining 1/4 cup extra-virgin olive oil and form a dressing. Stop the processor and season with salt and pepper, to taste. Combine the greens in a salad bowl and dress them. Adjust salt and pepper, to your taste. Serve crab cakes on a bed of salad.
RED BELL PEPPER, SPINACH, AND GOAT CHEESE SALAD WITH OREGANO DRESSING
Categories Salad Cheese Leafy Green Pepper No-Cook Fourth of July Picnic Low Carb High Fiber Low Sodium Goat Cheese Celery Spinach Bell Pepper Summer Healthy Oregano Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Whisk oil, lemon juice, and oregano in large bowl to blend. Season to taste with salt and pepper. Add spinach, bell peppers, celery, goat cheese, and red onion to dressing; toss to coat. Divide salad among 4 plates and serve.
ARUGULA SALAD WITH LEMON-PEPPER DRESSING
Categories Salad Side No-Cook Quick & Easy Lemon Arugula Summer Healthy Bon Appétit Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 6 cups
Number Of Ingredients 5
Steps:
- Whisk first 4 ingredients in large bowl. Season with salt and pepper. Add arugula to bowl and toss to coat.
BLACKENED CHICKEN SALAD WITH CREAMY BLACK PEPPER-PARMESAN DRESSING
This Blackened Chicken Salad with Creamy Black Pepper-Parmesan Dressing looks like something you'd get at a bistro-but it's actually a 25-minute recipe!
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400ºF.
- Heat oil in large ovenproof skillet on medium-high heat. Add chicken; cook 5 min. Turn; top with 2 Tbsp. cheese.
- Bake 10 min. or until chicken is done (165ºF). Meanwhile, mix remaining cheese, sour cream, mayo, milk and seasonings until blended.
- Cut chicken into strips. Cover platter with salad greens; top with chicken and dressing.
Nutrition Facts : Calories 270, Fat 16 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 230 mg, Carbohydrate 3 g, Fiber 1 g, Sugar 1 g, Protein 28 g
BLACKENED CHICKEN SALAD WITH CREAMY BLACK PEPPER-PARMESAN DRESSING
This Blackened Chicken Salad with Creamy Black Pepper-Parmesan Dressing looks like something you'd get at a bistro-but it's actually a 25-minute recipe!
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- Heat oven to 400ºF.
- Heat oil in large ovenproof skillet on medium-high heat. Add chicken; cook 5 min. Turn; top with 2 Tbsp. cheese.
- Bake 10 min. or until chicken is done (165ºF). Meanwhile, mix remaining cheese, sour cream, mayo, milk and seasonings until blended.
- Cut chicken into strips. Cover platter with salad greens; top with chicken and dressing.
RED PEPPER HUMMUS SALAD DRESSING
I was at a loss for a healthy, tasty salad dressing, so I came up with this recipe. There's a lot of room to play around with this one.
Provided by reneeBcookin
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Whisk hummus, milk, ranch dressing mix, parsley flakes, and salt together in a bowl.
- Cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes.
Nutrition Facts : Calories 121 calories, Carbohydrate 12.1 g, Cholesterol 1.6 mg, Fat 5.8 g, Fiber 3.6 g, Protein 6 g, SaturatedFat 1.1 g, Sodium 772.4 mg, Sugar 0.1 g
SIMPLE SWEET RED PEPPER SALAD DRESSING
Make and share this Simple Sweet Red Pepper Salad Dressing recipe from Food.com.
Provided by ChefRed
Categories Salad Dressings
Time 10m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Finely chop 2 cloves of garlic. Wash pepper, remove seeds, Slice and dice red pepper, not too big, not too small.
- Mix with olive oil and vinegar. I like to use immediately.
Nutrition Facts : Calories 245.3, Fat 27.1, SaturatedFat 3.7, Sodium 1.1, Carbohydrate 1.5, Fiber 0.4, Sugar 0.8, Protein 0.3
SPINACH SALAD WITH CHILI PEPPER DRESSING
Categories Salad Cheese Egg Mushroom Olive Side Lunch Bacon Spinach Jícama Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- In a skillet cook bacon over moderately low heat until crisp and transfer to paper towels to drain. Crumble bacon. Discard coarse stems from spinach and tear leaves into bite-size pieces. Quarter olives and thinly slice mushrooms. Peel jícama and cut into 1/2-cubes. Mince scallions and finely chop eggs.
- In a large bowl toss spinach with bacon, olives, mushrooms, jícama, and scallions. Add dressing and toss well.
- Crumble cheese over salad and sprinkle with eggs.
GREEN SALAD WITH RED PEPPER RELISH DRESSING
Provided by Rachael Ray : Food Network
Time 10m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Combine chopped romaine, baby greens, radishes, snap peas, and scallions in a large salad bowl. Combine vinegar, sugar and relish in a small bowl. Whisk in oil in a slow stream. Toss salad with dressing. Season salad with salt and pepper, to your taste and serve.
Nutrition Facts : Calories 163 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 210 milligrams, Carbohydrate 8 grams, Fiber 1 grams, Protein 1 grams, Sugar 7 grams
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