Red Pepper and Cumin Vinaigrette

By Molly O'Neill

Total Time
5 minutes
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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
  • 1cup red pepper juice (see recipe)
  • 1teaspoon sherry vinegar
  • 1teaspoon almond oil
  • ⅛teaspoon ground cumin
  • ½teaspoon salt
  • Freshly ground pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

41 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 1 gram protein; 185 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, almond oil, cumin, salt and pepper in a food processor and process for 30 seconds.

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