ROASTED RED PEPPER VINAIGRETTE
This dressing is great served slightly warm and tossed with greens. It's even better with freshly grilled chicken, artichoke hearts or hearts of palm! Unused amounts may be covered and refrigerated for up to a week.
Provided by Tonja
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Rub peppers with enough oil to coat; place on sheet tray and roast in oven for 25 to 30 minutes or until skins turn black.
- Remove from oven and set aside to cool. Remove stems and skins.
- Place peppers, oil, vinegar, mayonnaise, cheese, garlic, basil and salt and pepper in blender; Process until smooth. Refrigerate until ready to use.
Nutrition Facts : Calories 230.1 calories, Carbohydrate 6.4 g, Cholesterol 3.2 mg, Fat 22.4 g, Fiber 1.7 g, Protein 1.6 g, SaturatedFat 3.3 g, Sodium 55.5 mg, Sugar 3.4 g
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