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Roasted Yellow Pepper-and-Basil Vinaigrette

Yield 1 1/2 cups (serving size: 2 tablespoons)
Serve this colorful vinaigrette over salad greens or sliced tomatoes, or use it as a basting sauce or marinade for grilled chicken.

Ingredients

  • 1 pound yellow bell peppers (about 3 small), roasted and peeled
  • 1/3 cup white wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/8 teaspoon pepper
  • 1 garlic clove, minced
  • 1/3 cup finely chopped fresh basil

Nutrition Information

  • calories 32
  • caloriesfromfat 70 %
  • fat 2.5 g
  • satfat 0.3 g
  • monofat 1.7 g
  • polyfat 0.3 g
  • protein 0.4 g
  • carbohydrate 2.3 g
  • fiber 0.6 g
  • cholesterol 0.0 mg
  • iron 0.5 mg
  • sodium 118 mg
  • calcium 5 mg

How to Make It

  1. Combine all ingredients except basil in a blender; process until smooth. Stir in basil.