Roasted Red Pepper Dressing

This recipe goes with Tabbouleh Cobb Salad

Yield: serves 4 (serving size: 3 tablespoons)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 49
  • Calories from fat: 43%
  • Fat: 2.4g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.5g
  • Protein: 1.4g
  • Carbohydrate: 5.6g
  • Fiber: 0.8g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 692mg
  • Calcium: 13mg

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

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