This is a sweet and tangy vinaigrette that can be used on salads, meats, and grilled vegetables.

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Recipe Summary

prep:
5 mins
cook:
15 mins
additional:
5 mins
total:
25 mins
Servings:
16
Yield:
4 cups
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.

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  • Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet.

  • Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Transfer the roasted peppers to a blender or food processor. Add the red wine vinegar, olive oil, and salt; process until smooth.

Nutrition Facts

138 calories; protein 0.3g 1% DV; carbohydrates 2.6g 1% DV; fat 14.1g 22% DV; cholesterol 0mg; sodium 146.2mg 6% DV. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/10/2012
I was looking for a recipe that had similar dressing to the roasted red pepper they serve at the salad chain Mad Greens. This recipe is delicious however I added 1 tsp fresh ground black pepper 1 tsp garlic powder and too sweeten it a little 1.5 tsp truvia (stevia sweetener). It was a dead ringer for the original. Delish and I making my second batch now! Read More
(9)
8 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/10/2012
I was looking for a recipe that had similar dressing to the roasted red pepper they serve at the salad chain Mad Greens. This recipe is delicious however I added 1 tsp fresh ground black pepper 1 tsp garlic powder and too sweeten it a little 1.5 tsp truvia (stevia sweetener). It was a dead ringer for the original. Delish and I making my second batch now! Read More
(9)
Rating: 4 stars
04/20/2009
The recipe was good. It was a bit too sour for my taste, so I would probably add another 1 or 2 peppers to get more of the pepper flavor. Additionally, I had to figure out on my own what temperature and for how long to roast the peppers in the oven. I went for about 400 at about 30-45 minutes. Overall, I think I'll keep this recipe in my arsenal. Thanks! Read More
(8)
Rating: 4 stars
01/06/2010
I think the recipe is great. I always use it with my salad. But I use a little bit more red wine vinegar (like 1 cup instead of 3/4 cup) and add some sugar (like 1Ts) to balance the acid. I will also put some minced garlic and oregano to make the taste stronger. Sarah thank you for your recipe! Me and my family like it! Read More
(4)
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Rating: 5 stars
11/11/2009
loved it! I used it for dipping veggies salad dressing and pasta sauce. so wonderful! Read More
(4)
Rating: 4 stars
09/18/2011
Delicious! Fast and easy. Very tasty. Thanks for publish it. Monica Read More
(1)
Rating: 4 stars
07/23/2015
Super easy to make with a nice fresh flavor. I would suggest adding a little of your favorite seasonings to accentuate the flavor. Read More
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