Red Pepper and Cumin Vinaigrette

By Molly O'Neill

Total Time
5 minutes
Rating
(0)
Notes
Read community notes

This vinaigrette flatters grain, rice or pasta salads as well as warm, grilled mushrooms.

Featured in: Dressing Down

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:1 cup
  • 1cup red pepper juice (see recipe)
  • 1teaspoon sherry vinegar
  • 1teaspoon almond oil
  • â…›teaspoon ground cumin
  • ½teaspoon salt
  • Freshly ground pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

41 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 1 gram protein; 185 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Place the pepper juice, vinegar, almond oil, cumin, salt and pepper in a food processor and process for 30 seconds.

Ratings

0 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes

There aren’t any notes yet. Be the first to leave one.
There aren’t any notes yet. Be the first to leave one.
Private notes are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.

More Recipes From Molly O'Neill

Trending on Cooking

Cooking Guides