Roasted Red Pepper Vinaigrette
- Try serving warm or drizzled over your favorite greens. This simple and quick vinaigrette can be refrigerated and used all week long.
- Yield: 2
- 1 cup roasted red peppers
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp Garlic & Herb Seasoning Blend
- Combine all ingredients in a food processor or blender.
- Process until smooth.
- Use as dressing for Broccoli Cauliflower Slaw.