Roasted Tomato and Red Pepper Salad Dressing
Roasted red peppers and tomatoes are a total power couple and this dressing proves it. It's slightly sweet, tangy, rich, and creamy enough to coat every last bite of your favorite salad greens. If you're into bold, veggie-packed flavor, this roasted red pepper salad dressing is about to be your new go-to!
Ingredients
- ¼ cup white balsamic vinegar
- ¼ cup olive oil plus a drizzle
- 1 tbsp pure maple syrup
- 10-12 cherry tomatoes or 3 small campari tomatoes
- 1 large jarred roasted pepper or 3 roasted baby bell peppers
- 1 pinch salt
Instructions
- Preheat oven to 400.
- To a sheet pan add the cherry tomatoes, drizzle with olive oil and season with salt and bake for 20 minutes until soft. If choosing to use baby bell peppers rather than jarred, add the peppers to the same sheet pan as the tomatoes.
- To a high speed blender, add balsamic vinegar, olive oil, pure maple, roasted tomatoes, roasted peppers and salt.
- Blend until smooth.
- Enjoy for up to 5 days when stored in the refrigerator.
Nutrition
Calories: 78kcalCarbohydrates: 4gProtein: 0.3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 73mgPotassium: 68mgFiber: 0.2gSugar: 3gVitamin A: 128IUVitamin C: 7mgCalcium: 9mgIron: 0.3mg
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