ROASTED PEPPER AND ONION VINAIGRETTE

Roasted Pepper And Onion Vinaigrette image

A fine counterpoint to grilled lamb chops or chicken, as well as salads made with full-bodied fish, like salmon or tuna.

Provided by Molly O'Neill

Categories easy, condiments, salads and dressings

Time 5m

Yield 1 1/4 cups

Number Of Ingredients 7

Previous Next

Ingredients

1/2 cup plain lowfat yogurt
1/2 roasted red pepper, peeled, stemmed, seeded, deribbed and coarsely chopped
3 tablespoons finely chopped Bermuda or other sweet onion
3/4 cup red pepper juice (see recipe)
1 teaspoon fresh lemon juice
1 1/2 teaspoons salt
Freshly ground pepper to taste

Steps:

Place the yogurt and the roasted pepper in a food processor and process until smooth. Add the onion, red pepper juice, lemon juice, salt and pepper and process for 10 seconds.

Nutrition Facts : @context http, Calories 54, UnsaturatedFat 0 grams, Carbohydrate 8 grams, Fat 1 gram, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 285 milligrams, Sugar 7 grams