Roasted Pepper And Onion Vinaigrette

Name: Roasted Pepper And Onion Vinaigrette
Total time: 5 min
Yield: 1 1/4 cups
Ingredients: 1/2 cup plain lowfat yogurt; 1/2 roasted red pepper, peeled, stemmed, seeded, deribbed and coarsely chopped; 3 tablespoons finely chopped Bermuda or other sweet onion; 3/4 cup red pepper juice (see recipe); 1 teaspoon fresh lemon juice; 1 1/2 teaspoons salt; Freshly ground pepper to taste

By Molly O'Neill

Total Time: 5 minutes
Rating: (0)
Comments: Read comments

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

½cup plain lowfat yogurt
½roasted red pepper, peeled, stemmed, seeded, deribbed and coarsely chopped
3tablespoons finely chopped Bermuda or other sweet onion
¾cup red pepper juice (see recipe)
1teaspoon fresh lemon juice
1½teaspoons salt
Freshly ground pepper to taste

Ingredient Substitution Guide

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Preparation

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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Aaron3 years ago

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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