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–+ servings
red pepper vinaigrette
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5 from 15 votes

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.
Prep Time15 minutes
Course: Salad
Cuisine: American
Keyword: gluten-free salad dressing, red pepper vinaigrette, salad dressing recipe, vinaigrette recipes
Servings: 2 cups
Calories: 573kcal
Author: K.C. Cornwell

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
US Customary - Metric

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: 573kcal | Carbohydrates: 25g | Protein: 0.1g | Fat: 54g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 39g | Sodium: 4mg | Potassium: 37mg | Fiber: 0.1g | Sugar: 24g | Vitamin C: 0.1mg | Calcium: 4mg | Iron: 0.5mg