Roasted Red Pepper Vinaigrette
Author: Judy Witherby
Recipe type: condiment
Serves: 8
- 1 cup roasted red peppers
- ¼ cup olive oil
- 3 Tablespoons red wine vinegar
- 2 cloves garlic (minced very fine)
- 1 teaspoon paprika (I used smoked)
- ⅛ teaspoon THM Mineral Salt
- ¼ teaspoon ground black pepper
- 2 teaspoons THM Gentle Sweet (optional)
- Place all ingredients in a mini processor or Blend and blend until combined and smooth
- Store in refrigerator for up to 1 week
Serving size: 2 TBS Calories: 66 Fat: 7g Carbohydrates: 2g Sodium: 36mg Cholesterol: 0mg
Recipe by Wonderfully Made and Dearly Loved at https://wonderfullymadeanddearlyloved.com/roasted-red-pepper-vinaigrette/
3.5.3226