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    Home / Recipes / Salads & Dressings

    Simple Roasted Red Pepper Vinaigrette Recipe

    1 Comment

    Simple Roasted Red Pepper Vinaigrette Recipe

    This easy red pepper vinaigrette goes with just about everything: chicken, fish, veggies, salads, you name it. You'll never need another dressing again.

    Paleo FriendlyQuick & EasySalads & Dressings

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    Roasted Red Pepper Vinaigrette is my super-versatile go-to dressing. I keep a jar of it in the fridge at all times.

    I pour it over salads of course – but it’s friendly with chicken, salmon, shrimp or steak and virtually every vegetable, roasted or fresh.  A small container of it gets packed in my husband’s lunch with tuna salad over greens, and the kiddo uses it as dip for carrot sticks and pepper strips. Like I said, we have it in the fridge all the time.

    Put this Red Pepper Vinaigrette on almost anything:

    grilled artichokes

    I’m positive that red pepper vinaigrette is the best partner for grilled artichokes. I know mayo is the go-to for most folks, but I think that’s just because they haven’t tried it my way. Try it before you fight me on it.

    This dressing is fabulous tossed with quinoa and roasted veggies, which is a lunch I pull together pretty often.  You can roast your own red bell peppers or use the jarred kind, which is what I usually do. You’ll definitely want to use good olive oil too. Here’s my favorite direct-from-the-farmer EVOO, if you’re into that kind of thing.

    Kept in the refrigerator in a sealed container, this roasted red pepper vinaigrette will last for a week.  Props to you if yours lasts that long, because ours never comes close.

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    red pepper vinaigrette

    Simple Roasted Red Pepper Vinaigrette Recipe

    K.C. Cornwell
    This easy red pepper vinaigrette goes with just about everything: chicken, fish, veggies, salads, you name it. You'll never need another dressing.
    4.88 from 16 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Course Salad
    Cuisine American
    Servings 2 cups
    Calories 573 kcal

    Ingredients
     
     

    • 1 medium clove garlic, minced
    • 1 large shallot, minced
    • Juice from 1 lemon
    • 4 Tbsp. cider vinegar
    • Salt and pepper to taste
    • 4 Tbsp. honey
    • ¼ cup finely chopped basil
    • 2 large roasted red bell peppers, seeded and peeled
    • ½ cup extra virgin olive oil

    Instructions
     

    • Add peppers to food processor or blender and puree.
    • Stir in garlic, shallot, lemon juice, vinegar, honey, basil and spices; pulse to combine.
    • Slowly drizzle in the olive oil while blade is running until emulsified.
    • Taste for seasoning, add more salt & pepper if needed. Serve and enjoy!

    Notes

    Keep sealed in the refrigerator for up to one week.
    Recipe can be doubled.

    Nutrition

    Calories: 573kcalCarbohydrates: 25gProtein: 0.1gFat: 54gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 39gSodium: 4mgPotassium: 37mgFiber: 0.1gSugar: 24gVitamin C: 0.1mgCalcium: 4mgIron: 0.5mg
    Keyword gluten-free salad dressing, red pepper vinaigrette, salad dressing recipe, vinaigrette recipes
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    Comments

    1. Deb says

      March 16, 2025 at 1:49 am

      3 stars
      My husband's favorite salad dressing is a roasted red pepper vinegairette, which we can't find anymore. I was thrilled to find this recipe. I made it exactly as written. I'm sorry to say, it was disappointing. It's too thick to be called a vinegairette & 1/4 c of chopped basil is overpowering.

      Reply
    4.88 from 16 votes (15 ratings without comment)

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    K.C. the G-Free Foodie

    K.C. is a farm-grown foodie, born and raised in the fertile fields of California’s San Joaquin Valley. After being diagnosed with Celiac Disease following years of unexplained illness, she has infused her gluten-free life with flavor, fork in hand. Learn more about K.C.

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