Roasted Yellow Pepper-and-Basil Vinaigrette

Serve this colorful vinaigrette over salad greens or sliced tomatoes, or use it as a basting sauce or marinade for grilled chicken.

Yield: 1 1/2 cups (serving size: 2 tablespoons)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 32
  • Calories from fat: 70%
  • Fat: 2.5g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 0.4g
  • Carbohydrate: 2.3g
  • Fiber: 0.6g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 118mg
  • Calcium: 5mg

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

Preparation

  1. Combine all ingredients except basil in a blender; process until smooth. Stir in basil.
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Roasted Yellow Pepper-and-Basil Vinaigrette Recipe at a Glance
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