Roasted Red Pepper Dressing (Low Fat)
Recipe: #7471
June 12, 2012
Categories: Peppers, One-Pot Meal, Diabetic, Gluten-Free, Kosher, Low Carbohydrate Low Cholesterol, Low Fat, Low Sodium, No Eggs, Non-Dairy, Vegan, Vegetarian, Salad Dressing, more
"This is a light dressing that is great for summer. If you do not have fresh basil, start with 1 tsp dried and adjust to your taste."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (38.1 g)
- Calories 41.1
- Total Fat - 3.5 g
- Saturated Fat - 0.5 g
- Cholesterol - 0 mg
- Sodium - 2.6 mg
- Total Carbohydrate - 1.8 g
- Dietary Fiber - 0.5 g
- Sugars - 0.3 g
- Protein - 0.5 g
- Calcium - 11.7 mg
- Iron - 0.2 mg
- Vitamin C - 10.7 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Roast red pepper until well charred; let sit covered for 10-15 minutes.
Step 2
Remove the discard core and seeds.
Step 3
Remove skin and charred bitties.
Step 4
Puree red pepper and garlic in food processor or blender.
Step 5
Blend in vinegar, salt & pepper, basil, oil and water.
Tips
No special items needed.
5 Reviews
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