Roasted Red Pepper Vinaigrette

A lighter take on the classic vinaigrette, a 1:3 vinegar-to-oil ratio, this zingy dressing uses ⅔ less oil than the traditional.
By / Photography By Brooke Allen | March 01, 2015

Instructions

Purée all ingredients in a blender just until smooth. Serve over your favorite greens, vegetables or fruits, especially citrus.

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Ingredients

  • ½ cup olive oil
  • ½ cup apple cider vinegar
  • 3 bell peppers, roasted, seeded and de-stemmed
  • ½ teaspoon salt
  • ¼ teaspoon freshly cracked pepper
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