Roasted Pepper And Onion Vinaigrette

By Molly O’Neill

Updated August 24, 2015

Total Time
5 minutes
Rating
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A fine counterpoint to grilled lamb chops or chicken, as well as salads made with full-bodied fish, like salmon or tuna.

Featured in: Dressing Down

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Ingredients

Yield:1¼ cups

  • ½ cup plain lowfat yogurt

  • ½ roasted red pepper, peeled, stemmed, seeded, deribbed and coarsely chopped

  • 3 tablespoons finely chopped Bermuda or other sweet onion

  • ¾ cup red pepper juice (see recipe)

  • 1 teaspoon fresh lemon juice

  • 1 ½ teaspoons salt

  • Freshly ground pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving

8 grams carbs; 3 milligrams cholesterol; 52 calories; 1 gram saturated fat; 1 gram fat; 1 gram fiber; 285 milligrams sodium; 3 grams protein; 7 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 yogurt and the roasted pepper in a food processor and process until smooth. Add the onion, red pepper juice, lemon juice, salt and pepper and process for 10 seconds.

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Comments

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Aaron

I do not have a juicer (for red pepper juice recipe), so I used a food processor instead, strained through a mesh sieve and skimmed the foam. Worked great. The dressing tastes great, but was too thin. I added extra yogurt to thicken - much better.

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