I love this dressing because it delicious, makes a boatload, is super easy to make & is totally clean!!
I love to eat it with my Roasted Sweet Potato Salad. It’s easy to make at the same time!
The simplest way to make this is with canned roasted red peppers. If you can’t find them, buy fresh & roast them yourself. It’s just a couple extra steps!
2 Roasted Red Peppers OR 2 Fresh Red Bell Peppers & 1 Tablespoon Olive Oil
1 Clove Garlic
1 Tablespoon Lemon Juice
1 Teaspoon Dijon Mustard
1 Teaspoon Salt
1 Cup Olive Oil
If you weren’t able to find roasted red peppers, preheat the oven to 425º. If you were skip to step #5.
Take your red peppers, toss with 1 tablespoon of Olive Oil & pop them on a baking dish.
You want the skin on your peppers to be burnt in places. I set a timer for 15 minutes & turn them each 15 minutes until all sides are charred.
Once charred, pop them in a bowl & cover them with plastic wrap until they are cool. This will steam off the pepper skins. Once cool, peel the skins & remove the seeds.
Pop the roasted red pepper & all the other ingredients in a blender & blend until well combined.
Salt & pepper to taste