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Thursday, May 20, 2010

Roasted Red Pepper Vinaigrette

This dressing is a twist on the ordinary vinaigrette. The classic vinaigrette recipe of 2 or 3 parts oil to 1 part vinegar has been lightened up to reduce the fat and calories, but increase the flavor.

1/4 cup Apple Juice
1/4 cup Cider Vinegar
2 TB chopped Onion
2 cloves Garlic, chopped
1/2 tsp dried Greek Oregano
1/4 tsp each dried Rosemary and Thyme
1/2 tsp Dry Mustard Powder
1/2 tsp Paprika
1/2 Roasted Red Bell Pepper (from a jar or you can roast your own)

Combine all ingredients in a blender until mixed thoroughly.

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