This is a lovely, light vinaigrette that is especially nice over crisp romaine lettuce. Prepared from jarred roasted red peppers in your blender, it is simple and easy, yet delicious. It is a nice change from the usual vinaigrettes, too.


1 Roasted Red Bell Pepper (from the jar, drained).
3/4 Cup of Olive Oil (California olive oil has a light buttery flavor, nice for this dressing)
3 Tablespoons Red Wine Vinegar
Salt and Pepper to taste

Place or pour all in a blender and mix on high speed until smooth. NOTE: Best served chilled, the same day prepared. Make it your own by adding a clove of Garlic or make it a creamy style dressing by adding a few Tablespoons of Parmesan Cheese. change it up occasionally by adding 1/4 Teaspoon of dried Basil or Oregano. Enjoy!

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