Roasted Red Pepper Vinaigrette

Roasted Red Pepper Vinaigrette (THM, Low Carb) is a wonderful way to dress your favorite salad, meats or vegetables.

My husband really enjoys when I make this Roasted Red Pepper Vinaigrette.

We have used this to dress salads, marinate meats like chicken and pork as well as on top of roasted vegetables during these summer months.

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How This Roasted Red Pepper Vinaigrette Can be used in your Trim Healthy Mama Journey:

I love making salads in a jar and this vinaigrette is a wonderful addition to any salad that you make. With a bit of sweet smokey flavor it adds just the right flavors to compliment your greens and protein. 

We trim healthy mama’s always build our meals around a moderate amount of protein and include yummy greens and other vegetables to keep us in that trim and healthy lifestyle!

Have you checked out the Trim Healthy Mama Plan?  Or the Trim Healthy Mama Cookbook?

Be on the look out there is a New THM Cookbook coming in September so be sure to preorder your copy of Trim Healthy Table !!  

Fresh roasted red peppers


We love roasted vegetables any time of year, but the grill in the summer just makes things so much nicer! Red peppers are one of our favorites! Do you have a favorite Vegetable that you like to roast?

Simple Ingredients, No Special Ingredients, Affordable  and Amazing Roasted Red Pepper Vinaigrette will be a new Family Favorite!

Red peppers are much cheaper during the summer, but this dressing can also be made with jarred roasted red peppers, cutting the prep time way back. In the summer months we tend to roast peppers and other veggies whenever we grill which also helps to save time in the kitchen later on. Did you know that you can roast your peppers and then freeze them for later use?


Roasted Red Pepper Vinaigrette Recipe:


1 cup roasted red peppers
1/4 cup olive oil
3 Tablespoons red wine vinegar
2 cloves garlic, minced very fine
1 teaspoon paprika, I used smoked
1/8 teaspoon THM Mineral Salt
1/4 teaspoon ground black pepper
2 teaspoons THM Gentle Sweet, optional

Blend everything in your blender until smooth, or use a mini processor for a more chunky texture. This will keep for about a week in the fridge.


Roasted Red Pepper Vinaigrette
Nutrition Information
  • Serves: 8
  • Serving size: 2 TBS
  • Calories: 66
  • Fat: 7g
  • Carbohydrates: 2g
  • Sodium: 36mg
  • Cholesterol: 0mg
Recipe type: condiment
A sweet and smokey red pepper vinaigrette to dress your favorite salads.
  • 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)
  1. Place all ingredients in a mini processor or Blend and blend until combined and smooth
  2. Store in refrigerator for up to 1 week


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