Garlic Bell Pepper Vinaigrette Recipes
ROASTED PEPPER SALAD WITH BALSAMIC VINAIGRETTE
I created this colorful salad for a 4-H project and took it all the way to the state competition, where I won first place! I'd love to have my own Italian restaurant someday.-Seth Murdoch, Red Rock, Texas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes., Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin strips; place in a large bowl. Add onion., In a small bowl, whisk the oil, vinegar, herbs, garlic, garlic powder, cayenne, pepper and salt; pour over pepper mixture and toss to coat. Cover and refrigerate for up to 4 hours., Before serving, allow peppers to come to room temperature. Place on a serving plate; top with tomatoes, cheese and basil leaves.
Nutrition Facts : Calories 346 calories, Fat 27g fat (9g saturated fat), Cholesterol 36mg cholesterol, Sodium 196mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 4g fiber), Protein 11g protein.
RED PEPPER BALSAMIC VINAIGRETTE
A wonderful way to dress lobster or other shellfish salads as well as roasted vegetables.
Provided by Molly O'Neill
Categories easy, condiments, salads and dressings
Time 2m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Place the pepper juice, vinegar, lemon juice, olive oil, salt and pepper in a food processor and process for 30 seconds.
Nutrition Facts : @context http, Calories 66, UnsaturatedFat 4 grams, Carbohydrate 5 grams, Fat 5 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 193 milligrams, Sugar 4 grams
ROASTED GARLIC VINAIGRETTE
Our Test Kitchen came up with this full-flavored vinaigrette. Roasted garlic is blended with Italian seasoning, Dijon mustard, tarragon vinegar and lemon juice in the zesty dressing. Try it drizzled over crisp greens or cherry tomatoes.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 3/4 cup.
Number Of Ingredients 10
Steps:
- Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs. Brush with 1 teaspoon oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes., Squeeze softened garlic into a blender. Add the vinegar, water, sugar, lemon juice, Italian seasoning, mustard, salt, pepper and remaining oil; cover and process until smooth. Store in the refrigerator.
Nutrition Facts :
GARLIC VINAIGRETTE
There's no better way to dress garden greens than with a homemade vinaigrette. This simple recipe comes from culinary trailblazer Alice Waters, and it appears in her book, "In the Green Kitchen."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Number Of Ingredients 5
Steps:
- Place garlic clove in a mortar, along with two large pinches of salt. Using a pestle, grind into a smooth puree. Add vinegar and season with pepper; let stand for 3 minutes.
- Whisk in olive oil until an emulsion is formed; season with salt and pepper as needed.
- To dress a salad, add about 3/4 of vinaigrette to salad and toss until lightly coated; add more dressing, if necessary.
ROMAINE SALAD WITH ROASTED RED PEPPER VINAIGRETTE
Provided by Rachael Ray : Food Network
Categories side-dish
Time 5m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place roasted red bell peppers in food processor bowl. Season them up with salt and pepper. Add garlic and vinegar to food processor. Turn processor on and stream in extra-virgin olive oil and some honey. When dressing is smooth and combined, stop and adjust seasonings.
- Chop romaine into bite-sized pieces and put in a salad bowl then pour the dressing over lettuce, toss and serve. Garnish with chopped olives.
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- In a liquid measuring cup or bowl, combine all of the ingredients. Stir well with a small whisk or a fork until the ingredients are completely mixed together.
- Taste, and adjust as necessary. If the mixture is too acidic, thin it out with a bit more olive oil or balance the flavors with a little more maple syrup or honey. If the mixture is a little blah, add another pinch or two of salt. If it doesn’t have enough zing, add vinegar by the teaspoon.
- Serve immediately, or cover and refrigerate for future use. Homemade vinaigrette keeps well for 7 to 10 days. If your vinaigrette solidifies somewhat in the fridge, don’t worry about it—real olive oil tends to do that. Simply let it rest at room temperature for 5 to 10 minutes or microwave very briefly (about 20 seconds) to liquify the olive oil again. Whisk to blend and serve.
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