Roasted Red Pepper Dressing

recipe

Yield:

serves 4 (serving size: 3 tablespoons)

Nutritional Information

Calories 49
Caloriesfromfat 43 %
Fat 2.4 g
Satfat 0.4 g
Monofat 1.3 g
Polyfat 0.5 g
Protein 1.4 g
Carbohydrate 5.6 g
Fiber 0.8 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 692 mg
Calcium 13 mg

Ingredients

1 1/2 tablespoons vegetable broth
1 tablespoon red wine vinegar
1 1/2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon Dijon mustard
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
2 (7-ounce) bottles roasted red bell peppers, drained

Preparation

Place all ingredients in a blender and process until smooth. Refrigerate dressing in an airtight container for up to 1 week.

Note:

May 2002
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