Roasted Pepper And Onion Vinaigrette
- Total Time
- 5 minutes
- Rating
- Notes
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Ingredients
Yield:1¼ cups
- ½cup plain lowfat yogurt
- ½roasted red pepper, peeled, stemmed, seeded, deribbed and coarsely chopped
- 3tablespoons finely chopped Bermuda or other sweet onion
- ¾cup red pepper juice (see recipe)
- 1teaspoon fresh lemon juice
- 1½teaspoons salt
- Freshly ground pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (2.5 servings)
52 calories; 1 gram fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 7 grams sugars; 3 grams protein; 285 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.
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- Step 1
Place the yogurt and the roasted pepper in a food processor and process until smooth. Add the onion, red pepper juice, lemon juice, salt and pepper and process for 10 seconds.
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Aaron
I do not have a juicer (for red pepper juice recipe), so I used a food processor instead, strained through a mesh sieve and skimmed the foam. Worked great. The dressing tastes great, but was too thin. I added extra yogurt to thicken - much better.
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