Bell Pepper Vinaigrette
Makes a scant 2 cups. (from Joyce White in Star Tribune 4/21/11) (Besides salad fixings this is ideal for shrimp, chicken or ham or roast pork.)
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- 1 large red or yellow bell pepper
- 1/2 teaspoon(s) cinnamon or all spice, or more if desired
- 1 teaspoon(s) fresh rosemary finely chopped
- 2 tablespoon(s) fresh ginger chopped
- 1 1/2 cup(s) boiling water (about)
- 1 cup(s) olive oil
- 1/4 cup(s) tarragon or apple cider vinegar
- 1 clove(s) garlic crushed
- 1/2 teaspoon(s) salt
- black pepper freshly ground
- Rinse the bell pepper and dry with paper toweling. Cut the bell pepper into thin slivers, discarding any core. Place the bell peppers into a medium size bowl and sprinkle with the cinnamon, rosemary and ginger.
- Cover the vegetables with the boiling water, mix well and set aside.
- Meanwhile, combine in a small bowl the olive oil, vinegar, garlic, salt and black pepper. Beat the salad dressing briskly with a fork until well combined.
- Drain the blanched bell pepper strips and pat dry with paper toweling. Return the bell peppers back to the bowl and pour over the salad dressing, mixing well.
- If not using immediately, pour the salad dressing into a jar with a lid and refrigerate.
This recipe is a personal recipe added by kimsnorkles and has not been tested or endorsed by MyRecipes.
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Bell Pepper Vinaigrette Recipe at a Glance
- COURSE: Salad Dressings