ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Tangy Tomato and Red Pepper Salad Dressing

Total time 10 mins
Yield Makes 1 cup
Thick, rich, and velvety, this intensely flavored salad dressing is best paired with sturdy ingredients that can stand up to its weight. Toss with a salad of chopped Belgian endive, romaine, and sweet onion, or try it with shrimp, corn, and watercress.

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 1/4 cup chopped roasted red peppers (rinse if jarred)
  • 3 tablespoons tomato paste
  • 2 tablespoons chopped red onion
  • 1 teaspoon red wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon sugar

Nutrition Information

  • calories 36
  • caloriesfromfat 89 %
  • protein 0.2 g
  • fat 32 g
  • satfat 0.5 g
  • carbohydrate 0.9 g
  • fiber 0.2 g
  • sodium 97 mg
  • cholesterol 0.0 mg

How to Make It

  1. Put 6 tbsp. water in a blender, add all of the ingredients, and whirl together until smooth.

  2. Make ahead: Up to 2 weeks, chilled.

  3. Note: Nutritional analysis is per Tbsp.