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My review
Red Pepper Vinaigrette
Valerie Bacerott
"So easy to make and sooo delicious!"
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Ingredients
5 m servings 97 calsOriginal recipe yields 12 servings (1 1/2 cups)
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{{model.addEditText}} PrintNutrition Facts
Per Serving: 97 calories; 9 g fat; 4.3 g carbohydrates; 0.1 g protein; 0 mg cholesterol; 2 mg sodium. Full nutrition
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Reviews
Read all reviews 2534 Ratings
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Most helpful positive review
7/27/2011
Very simple and good, but I had to play with it a bit to get the flavor I wanted....like others, I added some minced garlic but back on the honey and I added some red pepper flakes to give it a ...
Most helpful critical review
10/25/2008
This was just OK for me. I expected more flavor. I liked it better as a dip for my french bread than a salad dressing.
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7/27/2011
Very simple and good, but I had to play with it a bit to get the flavor I wanted....like others, I added some minced garlic but back on the honey and I added some red pepper flakes to give it a ...
1/23/2008
This is such a tasty dressing, and healthy, too! I love that you can throw all the ingredients right into the food processor. I've made this several times now, and I think I like it best when ...
11/28/2007
Really enjoyed this recipe. I cut the oil a bit to cut the fat. I think its important to use a very good balsamic vinegar to really make this good. Loved how the red pepper thickens the dress...
11/19/2007
YU-HUH-UH-MEEE!! Great balance of flavors and sweetness. I strained the dressing to get the last of the red bell pepper skin bits out but otherwise, followed the recipe. Would probably very tast...
7/31/2012
I love this easy dressing. It is wonderful on tomatoes or greens alone. I usually use more salt and pepper. For a little change, sometimes I add a dash of Worcestershire or a clove of garlic....
10/25/2008
This was just OK for me. I expected more flavor. I liked it better as a dip for my french bread than a salad dressing.
6/14/2008
Really easy to make as everything is just tossed into a blender, and tastes great, refreshing! Also added a clove of garlic as others have suggested