ROASTED RED PEPPER AND OLIVE VINAIGRETTE

Roasted Red Pepper and Olive Vinaigrette

Based on a recipe by Catherine Walthers, Raising the Salad Bar.
Prep Time20 mins
Course: Sauces, Salad Dressings
Author: Catherine Christiano

Ingredients

  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon minced garlic
  • 2/3 cup olive oil
  • 1/2 cup roasted red peppers 1/4 inch dice
  • 3 tablespoons chopped kalamata olives
  • 1 tablespoons minced fresh parsley
  • salt and pepper

Instructions

  • In a medium bowl, make vinaigrette by combining vinegar, lemon juice, and garlic. Slowly whisk in oil. Stir in diced roasted red peppers, olives, and parsley; season to taste with salt and pepper. 

Notes

Makes 1 1/2 cups vinaigrette. Pairs well with dark green leafy greens, like baby spinach, chicken and white fish, like cod.