After my success with using pureed fruit in place of most of the oil in the Strawberry Balsamic Dressing, I started considering other applications. Some people don’t like fruity dressings (although I hear my strawberry balsamic has won over at least one naysayer!), so why not puree a vegetable instead?
This Roasted Red Pepper Dressing replaces most of the oil with pureed roasted peppers from a jar. It’s super easy to make and totally scrumptious. So far, we’ve enjoyed it on salads, noodles, nachos, and as a dip for chips or veggies.
Roasted Red Pepper Dressing
1 1/3 c pureed roasted sweet bell peppers from a jar (yellow is fine too, but won’t yield as striking a color) - roughly equivalent to a drained 12 oz jar.
1 TB olive oil
3 TB apple cider vinegar
1 tsp maple syrup
1/4 tsp salt
Blend together and tweak until it reaches ultimate deliciousness. Enjoy!