Roasted red pepper balsamic vinaigrette.

 

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I have always loved making my own vinaigrettes.  I use them for topping salads, veggies, meats – whatever!  This one is a favorite as my family really loves the flavor of smoked paprika.  This dressing has a dark, earthy flavor – which pairs up beautifully with greens or mixed vegetables.  I prepared a mixed green bean salad and topped it with this dressing last night for dinner.  It was so good.  In fact… everyone kept dipping veggies into the dressing despite my efforts to photograph it for this post.


Ingredients:

1 12 oz jar of roasted red peppers (about 8 oz drained) I used Trader Joe’s but whatever you have on hand – going to drain
Scant 1/4 cup of olive oil
3 tablespoons of balsamic vinegar (good quality)
3-4 cloves of garlic (depending on your taste) peeled
1.5 teaspoons of smoked paprika
Pinch of salt
Fresh ground pepper

Directions:

Into your Vitamix or blender (or using a hand immersion blender) add all of your ingredients.  Blend until smooth and creamy.  Pour into your dressing bottle and serve or refrigerate. You can also use it as a dip for veggies.

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— Knead to Cook

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13 Comments

  1. This looks great!! I have had an obsession with chipotle chili powder and smoked paprika lately. I also love making my own dressings. I will never go back to bottled again. I cannot wait to try this especially with the addition of the smoked paprika! Thanks 🙂

    1. Lisa, I’m so with you! I’m a big smoked paprika, cumin and chipotle chili powder fan! I hope you love this as much as we do. I just ate it again on my leftovers 🙂

    1. I’ve had it last (without running out from everyone eating it) about 4 days. I haven’t had it last longer than that personally but I would think up to 7 days covered and refrigerated.

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