Red Pepper and Cumin Vinaigrette

By Molly O’Neill

Updated August 24, 2015

Total Time
5 minutes
Rating
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This vinaigrette flatters grain, rice or pasta salads as well as warm, grilled mushrooms.

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Ingredients

Yield:1 cup

  • 1 cup red pepper juice (see recipe)

  • 1 teaspoon sherry vinegar

  • 1 teaspoon almond oil

  • ⅛ teaspoon ground cumin

  • ½ teaspoon salt

  • Freshly ground pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving

5 grams carbs; 41 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams fat; 2 grams fiber; 185 milligrams sodium; 1 gram protein; 3 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, almond oil, cumin, salt and pepper in a food processor and process for 30 seconds.

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