Red Pepper Balsamic Vinaigrette

By Molly O'Neill

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
  • 1cup red pepper juice (see recipe)
  • 1teaspoon balsamic vinegar
  • ½teaspoon fresh lemon juice
  • 2teaspoons olive oil
  • ½teaspoon salt
  • Freshly ground pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

62 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 1 gram protein; 193 milligrams sodium

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.

Ratings

3 out of 5
17 user ratings
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