Red Pepper Balsamic Vinaigrette

By Molly O’Neill

Updated August 24, 2015

Total Time
2 minutes
Rating
3(17)
Comments
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A wonderful way to dress lobster or other shellfish salads as well as roasted vegetables.

Featured in: Dressing Down

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Ingredients

Yield:1 cup

  • 1 cup red pepper juice (see recipe)

  • 1 teaspoon balsamic vinegar

  • ½ teaspoon fresh lemon juice

  • 2 teaspoons olive oil

  • ½ teaspoon salt

  • Freshly ground pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving

5 grams carbs; 62 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 2 grams fiber; 193 milligrams sodium; 1 gram protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the pepper juice, vinegar, lemon juice, olive oil, salt and pepper in a food processor and process for 30 seconds.

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Ratings

3 out of 5
17 user ratings
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