Hello everyone! I'm Pixie Clay — a former local gal, born and raised in Ewa Beach, but now living in San Francisco. Most importantly, I’m an avid home cook and baker. I have no professional training when it comes to kitchen skills, so that means everything I know about cooking or baking is self-taught.
Previously, I shared a recipe for cilantro lime salad dressing and soy ginger salad dressing. I’ve got another salad dressing to share because a variety of dressing options helps you making salads that aren’t boring. This roasted red pepper salad dressing is a great way to sneak one more vegetable into your salad. Because what better way to top off veggies than with more veggies?
1 12-oz. jar of roasted red peppers, drained
(if you want to roast your own, use one large red pepper and roast it, then remove the skin, stem, and seeds)
2 cloves garlic
2 Tbsp. red wine vinegar
4 Tbsp. extra virgin olive oil
1 tsp. sugar (or any other sweetener like honey, agave nectar, or maple syrup)
Salt and black pepper to taste
Put everything into the bowl of a food processor and blend until mostly smooth — you want some pieces of red pepper there for texture.
If you don’t have a food processor, you can use a blender, but the dressing will end up being a lot smoother in consistency.
Store it in an airtight container in the fridge for up to two weeks.
I’m a fan of multi-purpose condiments, so this salad dressing can also be used as a sandwich spread in place of mayonnaise.